2 tbsp sweet and sour sauce, or teriyaki sauce with honey
2 tsp fresh ginger, grated
3 clove garlic, pressed
1/4 tsp salt
1/4 tsp black pepper
1/2 cup panko
2 1/2 tbsp canola oil
2/3 cup sweet and sour sauce, or teriyaki sauce with honey
1 large bell pepper, thinly sliced
1 cup frozen shelled edamame beans, thawed
4 cup napa cabbage, shredded
1. Preheat ove to 375F. For wheatballs, combine water and bulghur in a saucepan. Cover and cook over medium heat 10 minutes or until blghur is tender. Remove saucepan from heat; cool 5 minutes. In a mixing bowl, combine bulghur with remaining wheatball ingredients; mix well. Cover and refrigerate 10 minutes (helps it keep its shape when formed into the wheatballs).
2. Place remaining panko in a shallow dish. Using a medium scoop, form bulghur mixture in 16 wheatballs (4 per serving). Add wheatballs to panko, coating evenly.
3. Heat oil in a 10-inch nonstick skillet (do not use stainless cookware) over medium heat 1-3 minutes or until shimmering. Cook wheatballs 4-6 minutes or until golden brown, turning occasionally. Place skillet in oven; bake uncovered, 5 minutes. Carefully remove skill from oven.
4. Meanwhile, for sauce, combine remaining sweet and sour sauce, bell pepper, and edamame in microwave safe covered dish. Microwave on HIGH 1-2 minutes or until hot. To serve, divide cabbage among serving plates, top with wheatballs and sauce.