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1.
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Mix together the meatball ingredients in a bowl.
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Cover with cling wrap and refrigerate for at least 30 minutes.
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2.
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With 2 teaspoons (or a melon baller) shape the meatballs into your preferred size.
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Heat a non-stick skillet to medium high with some cooking oil.
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Add meatballs and sear over medium-high heat till golden.
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Do not overcrowd pan with meatballs cook in multiple batches is needed.
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Remove meatballs to a paper towel lined plate to drain excess grease.
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3.
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Skim out some of the oil from the same skillet and start assembling the dish.
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Add chopped onions, grated ginger and garlic.
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Fry over medium heat till fragrant.
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4.
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Throw in broccoli florets and the oyster/mushroom sauce.
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Fry for 2 minutes.
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5.
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Return the meatballs into the skillet, add some rice cooking wine and chicken broth.
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6.
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Simmer for 5 minutes.
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Garnish: with chopped scallions or cilantro.
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Serving suggestions: Serve hot over rice, rice stick noodles or just as a main course.
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Note: The rice cooking wine and soy sauce have salt and seasonings in them.
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So you may not need to add additional salt.
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Sprinkle some if need be.
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After adding broccoli, do not overcook it.
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A little al-dente retains the color and taste.
