Tender Nanjarwanse, Enjoyed at Home
Tender Nanjarwanse, Enjoyed at Home
Easy Nanjarwanse Recipe: Easier Than You Think!
Simple homemade Nanjarwanse. Experience the fantastic harmony of tender meatballs and crisp vegetables in this easy and quick Chinese-fusion dish. Perfect for a delightful dinner or a special occasion treat!
Main Ingredients- 1 bag frozen meatballs
- 3 heads baby bok choy
- 1/3 king oyster mushroom
- 1/6 onion
- 5 thin slices of zucchini
- 1/3 bell pepper
- About two finger-joints of carrot
Seasoning & Sauce- 1/5 tsp MSG (optional)
- 1/5 tsp salt
- 1 Tbsp cornstarch
- 2 Tbsp oyster sauce
- 1 Tbsp sesame oil
- 1/5 tsp MSG (optional)
- 1/5 tsp salt
- 1 Tbsp cornstarch
- 2 Tbsp oyster sauce
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Cut the baby bok choy into long, bite-sized pieces. Slice the king oyster mushroom, onion, bell pepper, and carrot into similar sizes (about 1-1.5 cm) for a harmonious texture when cooked. Thinly slice the zucchini.
Step 2
This recipe uses convenient store-bought frozen meatballs for ease. If you prefer, you can also use homemade meatballs.
Step 3
Heat a generous amount of cooking oil in a wide pan over medium heat. Add the prepared meatballs and pan-fry them until golden brown and crispy. Ensure they are cooked through.
Step 4
Once the meatballs are well-cooked, place them on paper towels to drain excess oil. This helps to cut down on greasiness and results in a cleaner flavor profile.
Step 5
Now, let’s make the delicious sauce for the Nanjarwanse. Add enough water to the pan to generously cover the vegetables (about 2/3 of the way up). Once the water begins to boil, turn the heat to high. Add all the seasoning ingredients except for the sesame oil (MSG, salt, cornstarch, oyster sauce) and whisk well until smooth, ensuring there are no lumps. When adding cornstarch, stirring quickly is key to prevent clumping.
Step 6
When the sauce is rapidly boiling, add all the prepared vegetables (baby bok choy, king oyster mushroom, onion, zucchini, bell pepper, carrot) and stir-fry quickly for about 1-2 minutes until they are slightly tender but still retain a pleasant crunch. We want to keep the vegetables crisp!
Step 7
Finally, drizzle in the sesame oil for added aroma and flavor. You can also add a pinch of black pepper if you like.
Step 8
Add the pre-fried meatballs (with excess oil drained) back into the pan. Over high heat, toss and stir everything together for about 1 minute until the meatballs are evenly coated with the sauce. Once the sauce coats the meatballs beautifully, your delicious Nanjarwanse is ready!
