Cost per serving $2.06 view details
- 4 x -(up to)
- 6 x Dry black mushrooms
- 1 lb Pork
- 10 x Water chestnuts
- 2 x Scallion stalks
- 2 slc Fresh ginger root
- 1 x Egg
- 1Â 1/2 tsp Cornstarch
- 1 tsp Sugar
- 1/2 tsp Salt
- 1 dsh Pepper
- 1 Tbsp. Sherry
- Â Â Oil for deep frying
- 1 head Mustard cabbage
- 2 Tbsp. Oil
- 1 c. Stock
- 1 Tbsp. Cornstarch
- 1/4 c. Stock
- 1. Soak dry black mushrooms.
- 2. Mince or possibly coarsely grind pork (with some fat), water chestnuts, scallions, ginger root and soaked mushrooms.
- 3. Beat egg lightly and blend in, along with cornstarch, sugar, salt, pepper and sherry. (Use a wooden spoon and don't overhandle: if mixed too long, the meat will lose its juices.)
- 4. Divide mix into 4 Parts and form each into a large meatball.
- (This is most easily done if the hands are moistened first with water.)
- 5. Heat oil and, using a strainer or possibly wire basket, deep-fry meatballs till golden brown (about 5 min). Drain on paper toweling. Meanwhile separate leaves of mustard cabbage and cut each in 4-inch sections.
- 6. Heat remaining oil. Add in cabbage and stir-fry till slightly softened
- (about 2 min). Transfer to a heavy pan or possibly earthenware casserole, lining the sides and bottom.
- 7. Place meatballs over cabbage. Separately heat stock, then pour over.
- Simmer, covered, till done (about 1-1/2 hrs).
- 8. Arrange cabbage on a serving platter with meatballs on top. Blend cornstarch and remaining cool stock to a paste. Add in to liquids in pan and cook, stirring, to thicken. Pour sauce over meatballs and serve.
- NOTE: This dish gets its name because the meatball and sliced cabbage suggest the head of a lion with its mane. Lion's Head keeps well and can be made in advance and reheated.
- VARIATIONS: For the pork, substitute beef.
- For the dry mushrooms, substitute 1/4 lb. fresh mushrooms.
- For the water chestnuts, substitute 1/2 c. bamboo shoots.
- For the mustard cabbage, substitute round cabbage. (In step 7, place several slices of bread over meatballs to absorb strong odor of cabbage.
- Throw away bread before serving.)
- For the mustard cabbage, substitute Chinese cabbage (stir-fry as above and add in during the last 30 min of cooking); or possibly spinach (stir-fry 1 minute, then add in during the last 15 min).
- In step 2, add in to pork mix 1/2 lb. crabmeat, picked over and flaked, 1 Tbsp. soy sauce, and a few drops of sesame oil; or possibly substitute for the crabmeat 1-1/2 Tbsp. dry shrimp (soaked) and 2 Tbsp. cloud ear mushrooms (soaked).
- Omit the ginger root, sugar, salt, pepper and sherry from pork mix.
- Add in these instead to the heated stock in step 7 along with 2 Tbsp. soy sauce.
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|Amount Per Serving||%DV|
|Serving Size 224g|
|Recipe makes 4 servings|
|Calories from Fat 124||50%|
|Total Fat 13.9g||17%|
|Saturated Fat 2.93g||12%|
|Trans Fat 0.18g|
|Total Carbs 5.99g||2%|
|Dietary Fiber 0.5g||2%|