Sam Choy’s in the Kitchen: special guest Frank DeLima

Sam Choy's In The Kitchen

Kim Chee Meatballs

  • 1 tablespoon olive oil
  • 1 pound hamburger
  • 1 cup Halm’s kim chee, minced
  • 1 tablespoon kim chee juice
  • 2 heads baby bok choy, sliced
  • 1 teaspoon Hawaiian Pride Char Siu Sauce
  • ½ teaspoon Meyer lemon juice

In a large bowl or ziploc bag, combine hamburger, minced Halm’s kim chee and kim chee juice and mix well.  Roll mixture into meatballs.  In a skillet, heat the olive oil over medium high heat and fry the meatballs until cooked through.  Set aside.  Using the same skillet, stir fry baby bok choy until wilted.  Add Hawaiian Pride Char Siu Sauce and lemon juice and mix well.  Place on a platter, top with meatballs and serve hot.

Chicken Noodle Soup with Papaya & Cabbage

  • ½ box organic chicken stock
  • 1 large green papaya, seeded and chopped
  • 1 seasoned chicken breast, cooked and shredded
  • 1 bunch bok choy stems, chopped
  • 1 bunch choi sum stems, chopped
  • 1 package Tofu Shirataki noodles

In a large pot, heat chicken stock over medium high heat.  Add papaya to soup and bring to a boil.  Add chicken, bok choy stems and choi sum stems and cook until vegetables are tender.  Pour soup into a large bowl, top with noodles and serve.

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