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    Braised Lions Head


    Source of Recipe


    internet

    List of Ingredients




    ~~ MEATBALLS ~~
    1 pound Lean ground pork
    4 ounces Shrimp deveined, finely
    1/2 cup Water chestnuts sliced,
    1 teaspoon Fresh minced ginger
    1 Green onion finely chopped
    1 tablespoon Soy sauce
    1 tablespoon Dry sherry
    1/2 teaspoon Salt
    1/2 teaspoon Sugar
    1 tablespoon Cornstarch
    1 Egg; lightly beaten
    2 tablespoons Vegetable oil

    ~~ SAUCE ~~
    1 1/2 cups Chicken broth
    2 tablespoons Soy sauce
    1/2 teaspoon Sugar
    1 Head napa cabbage
    2 tablespoons Cornstarch
    3 tablespoons -cold water
    1 teaspoon Sesame oil

    Recipe



    For meatballs; combine all ingredients except oil in large bowl; mix well. Divide mixture into 8 portions. Shape each portion into a ball.

    Heat oil in wok over medium high heat. Brown meatballs, shaking or stirring occasionally so they keep their shape, 6 to 8 minutes. Transfer meatballs to 5 qt. stockpot; discard drippings. Add chicken broth, soy sauce and sugar. Bring to boil; reduce heat, cover and simmer 30 minutes.

    While meatballs are cooking, core cabbage; cut base of leaves into 2-inch squares. Cut leafy tops in half. Place cabbage over meatballs. Cover and simmer 10 minute more.

    Using slotted spoon, transfer cabbage and meatballs to serving platter. Blend cornstarch and water in small cup. Stirring constantly, slowly add cornstarch mixture to pan juices; cool until slightly thickened. STir in sesame oil. To serve, pour sauce over all. Makes 4 to 6 servings.

 

 

 

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