Yield: 4 Servings
|1 \N||Head Mustard cabbage|
|½ cup||Soy sauce|
1. Prepare Lion's Head porkballs (see steps 1 to 4 in recipe "Lion's Head"); cut mustard cabbage as in step 5.
2. Heat oil in a heavy pan and brown porkballs quickly. Add stock and soy sauce and bring to a boil; then simmer, covered, 30 minutes.
3. Add cabbage; simmer, covered, 30 to 40 minutes more.
VARIATION: Make smaller porkballs and saut 15 to 20 minutes. Top with Chinese cabbage stems, cut in 3-inch sections. Simmer, covered, with no additional liquid, 10 to 15 minutes more.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .