Thoroughly combine all of the ingredients and cover and chill for about an hour.
Form small 1 inch meatballs with the chilled mixture and place on a rimmed baking sheet. Bake in a pre heated 350F oven for 15 minutes.
Putting it all together
Heat the oil in a large skillet and add the garlic, ginger and crushed red pepper flakes. Stir a minute and then add the green beans. Stir fry the beans for two to three minutes.
Stir in the soy sauce, oyster sauce and chicken broth. Bring up to a boil and simmer for three more minutes. Add the meat balls and water chestnuts. Bring back up to the boil and stir in the corn starch slurry to thicken. Serve over rice or thin wheat noodles
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!