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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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This is called Lion's Head because the meatballs surrounded by bok choy look like a male lion's head with a mane. This is Chinese 'comfort food'. I like to make this on lazy winter Sunday afternoons while watching old movies on TV. When served over steamed rice, this becomes a one-dish meal. This is another of Madame Wong's terrific recipes and comes from the Yangchow area of China. Ingredients:
1 slice ginger |
1 green onion, cut into fourths, including green tops |
1/2 cup water |
1 lb ground pork |
1 tablespoon sherry wine |
3 tablespoons light soy sauce, divided |
1 teaspoon salt, divided |
1 tablespoon cornstarch |
2 tablespoons cornstarch, dissolved in |
4 tablespoons cold water |
6 tablespoons peanut oil |
1 lb bok choy, cut into 3 inch lengths |
1/2 cup chicken stock |
1/2 teaspoon sugar |
Directions:
1. Pound ginger and green onion with back of knife or cleaver.
2. Put into a bowl with the water.
3. Set aside 10 minutes.
4. Strain green onion and ginger out of the water, reserving water.
5. Put ground pork into a bowl.
6. Add green onion and ginger water, sherry, 1 Tablespoon soy sauce, 1/2 teaspoon salt and 1 Tablespoon cornstarch.
7. Mix well with your hand in one direction.
8. Form meat mixture into 4 large balls.
9. Using your hands, lightly coat balls with dissolved cornstarch.
10. Heat 4 tablespoons peanut oil in a wok.
11. Fry balls one at a time until they are brown.
12. Baste with hot oil to facilitate browning.
13. Remove carefully and set aside.
14. Heat 2 tablespoons oil in the wok.
15. Stir-fry bok choy for 2 minutes.
16. Place meatballs on top of fried bok choy.
17. Add 2 tablespoons soy sauce and stock.
18. Cover and simmer for 1 hour.
19. Add sugar.
20. Bring to boil for 2 minutes.
21. If the gravy is too watery, thicken with a little cornstarch dissolved in cold water.
22. Serve over steamed rice.
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