Lion'S Head

Directions

1. 1
   Pound ginger and green onion with back of knife or cleaver.
2. 2
   Put into a bowl with the water.
3. 3
   Set aside 10 minutes.
4. 4
   Strain green onion and ginger out of the water, reserving water.
5. 5
   Put ground pork into a bowl.
6. 6
   Add green onion and ginger water, sherry, 1 Tablespoon soy sauce, 1/2 teaspoon salt and 1 Tablespoon cornstarch.
7. 7
   Mix well with your hand in one direction.
8. 8
   Form meat mixture into 4 large balls.
9. 9
   Using your hands, lightly coat balls with dissolved cornstarch.
10. 10
    Heat 4 tablespoons peanut oil in a wok.
11. 11
    Fry balls one at a time until they are brown.
12. 12
    Baste with hot oil to facilitate browning.
13. 13
    Remove carefully and set aside.
14. 14
    Heat 2 tablespoons oil in the wok.
15. 15
    Stir-fry bok choy for 2 minutes.
16. 16
    Place meatballs on top of fried bok choy.
17. 17
    Add 2 tablespoons soy sauce and stock.
18. 18
    Cover and simmer for 1 hour.
19. 19
    Add sugar.
20. 20
    Bring to boil for 2 minutes.
21. 21
    If the gravy is too watery, thicken with a little cornstarch dissolved in cold water.
22. 22
    Serve over steamed rice.