What we send:

• minced turkey meat
• jasmine rice
• bok choy
• hoisin sauce
• jalapeno peppers
• ginger
• spring onion
• garlic
• olive oil
• fresh coriander
• salt
• pepper
• backing sheet

Required tools:

• mixing bowl
• pan
• large pan
• oven tray
• oven

Preheat the oven to 180 ° C.

The ingredients may be damp from moisture, wipe them dry with a paper towel.

Cut the spring onions and jalapeño peppers into small rings, then slice the garlic and fresh coriander as well. Cut the bok choyos in half lengthwise.

Put the jasmine rice in a strainer and wash with cold water, then drip. Fry the ricer in a little olive oil, just enough to whiten the rice, salt and then pour in twice as much hot water (1.5dl) as you cook rice. Wait until it boils, then cover and cook over low heat. When the water has boiled, take it off the fire andset aside it covered.

In a large mixing bowl, combine the minced turkey meat and the cooked, slightly chilled rice. Add half of the chopped spring onions, half of the garlic and half of the ginger. Work together the mass well, then add the hoisin sauce and half of the coriander. Leave some of the hoisin sauce for serving as well. Season to taste with salt and pepper. Work the whole mass well with your hands or a wooden spoon.

Once the dough has formed nicely and formably, shape medium-sized meatballs with your hands. (Hint: If you oil the board on which you put the kneaded meatballs, you will be able to put it in the baking tray more easily.) Take them in a baking sheet lined with parchment paper and put them in the preheated oven at 180 ° C for about 12-15 minutes. If you made smaller meatballs, it will take approx after 8 minutes, check to see if they’ve been fried golden brown so you don’t overcook them. When done, take it out of the oven and set it aside.

While the meatballs are frying, heat a little olive oil in a pan. Add the remaining garlic, ginger and spring onions. Leave some of the spring onions to garnish as well. Cook them for 1 minute, then add the bok choyos as well. Cook for about 2-3 minutes until the bok choyi collapse slightly and feel softer when pressed with a fork.

Once the bok choyos and meatballs are discharged, all that is left is to serve. Put two or three turkey cuts on the plate and lay four half bok choys next to them. Garnish the meatballs with the remaining coriander and spring onions. Beautify the plate with the remaining hoisin sauce.