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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Lion's Head Ingredients:
1 cup white rice |
1/2 lb shitake mushrooms, stems removed and chopped |
6 cloves garlic |
2 lb ground pork |
1/3 cup tamari, plus some for serving |
1 egg, lightly beaten |
1/2 cup cornstarch |
1 tbsp cornstarch |
1 tsp black pepper |
1 cup chicken stock |
1 head napa cabbage, cut into a large dice |
Directions:
1. *You will need vegetable oil for cooking, but I didn't add to ingredients because it would be inaccurate calories*
2. Bring 2 cups of water to a boil. Add rice. When water returns to boil, reduce heat to a simmer. Simmer foor 20 minutes, or until water is absorbed. Set aside.
3. Coat a nonstick skillet with cooking spray and heat over medium-high heat. Cook mushrooms and garlic, 3 to 4 minutes. Season with salt and remove from pan.
4. Pour two inches of oil in a large wok or wok-shaped skillet and heat over high flame.
5. Place pork in a bowl. Add mushrooms and garlic. Add tamari, egg, a few spoonfuls of cornstarch and pepper. Mix meat, stiring in one direction, until combined. The mixture will be wet. Place all but the 1 tbsp cornstarch on a plate. Form 12 meatballs and dust them lightly with cornstarch.
6. When the oil smokes, add the meatballs to flash fry them for 2 minutes on each side. Drain on paper towels.
7. In a deep pot heat chicken stock to a bubble. Add half of the cabbage, then a layer of all the meatballs, then remaining cabbage. Place a lid on the pot and simmer for 10 minutes. the cabbage withh cook down and add to borth. Remove a ladelful of broth in a small bowl and add 1 tbsp cornstarch to it. Return broth to pot. Simmer, with lid off for two minutes, or until broth thickens. Serve with rice and tamari.
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