Lion's head

Yield: 4 Servings

Measure Ingredient
6 \N Whole water chestnuts; canned
2 \N Whole Scallions
1 pounds Ground Pork
1 \N Whole Egg; Beaten
1 teaspoon Gingerroot; Finely Chopped
½ teaspoon Sesame Oil
1 tablespoon Dry Sherry
3 tablespoons Dark Soy Sauce
1½ pounds Chinese Cabbage; Bok Choy
2 tablespoons Peanut Oil
3 tablespoons Cornstarch
½ teaspoon Sugar
1 dash Pepper
½ cup Chicken Stock
2 teaspoons Cornstarch Mixed With 1 Tablespoon Water

1. Mince the water chestnuts and scallions and combine with the pork, beaten egg, gingerroot, sesame oil, sherry, and 2 tablespoons of the soy sauce. 2. Mix thoroughly with a large spoon or your hands. 3. Shape into 6 balls and set aside. 4. slice the cabbage diagonally at ¼" intervals.

Cooking: 1. Heat a wok or skillet over high heat and, when hot, add the peanut oil. 2. While the pan is heating, dip the meat balls in the cornstarch. 3. Brown the meat balls until they are golden brown. 4. Remove the meat balls to a flameproof casserole. 5. Add the remaining soy sauce, the sugar, pepper, and chicken stock to the casserole. 6. Bring to a boil over high heat. Cover and simmer for 20 minutes. 7. Add the cabbage and simmer for 10 minutes more. 8. To serve, place the cabbage on a serving dish. Arrange the meat balls on top. 9. Bring the sauce to a boil, add the cornstarch mixture, and stir to thicken. 10. Pour the sauce over the dish.

Recipe by: diane@...

Posted to recipelu-digest Volume 01 Number 243 by "Diane Geary" <diane@...> on Nov 11, 1997

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