Ingredients

1. 1 package Impossible Ground Meat

2. 2 Tbsp Fresh Ginger, minced

3. 2 Tbsp Green Onion, chopped

4. 100ml water

5. 1 egg or JustEgg (vegan)

6. 1 Tbsp Shaoxing Wine

7. 2 Tbsp Sesame Oil, Divided

8. 1 1/2 Tbsp Cornstarch or Arrowroot

9. 1/2 tsp. Salt

10. 2 Dashes of White Pepper, divided

11. 2 Tbsp Soy Sauce, divided

12. 4 cups Veggie Stock

13. 1/2 Napa Cabbage, chopped

14. Package of Glass Noodle, soaked

15. 4 Baby Bok Choy, havled lengthwise

16. 1 Tbsp dried Shrimp, soaked and drained, optional

Make It

1. First, combine chopped green onion, minced ginger, and 100ml water

2. Making the meatballs, combine impossible meat, egg, cornflour, shaoxing wine, 1 Tbsp sesame oil, 1 1/2 soy sauce, ginger/onion mix, 1/2 tsp. salt, dash of white pepper

3. Mix well and divide into 6-8 meatball portions

4. Over medium heat, add sesame oil and cook meatballs until browned on both sides, you do not need to cook all the way as they will be braised later; set aside

5. Place chopped cabbage and dried shrimp in pot, place meatballs on top and cover 3/4 with stock

6. Cover with lid and simmer 40 minutes low heat

7. Mix remaining 1/2 Tbsp of soy sauce, few drops of sesame oil, and another dash of white pepper

8. When 40 minutes is up, add in soy sauce mix, bok choy, and glass noodles

9. Remove from heat and serve

10. Garnish option, chopped green onions

11. Enjoy!