Lion'S Head Stew
19 ingredients
6 steps
Ingredients
- 2 teaspoons minced ginger
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 3/4 teaspoon soy sauce
- 1 teaspoon dry sherry
- 1 tablespoon egg white
- 1/2 teaspoon sesame oil
- 10 ounces ground pork
- 2 green onions, minced (white and light green portion only)
- 1/3 cup cornstarch (for coating meatballs)
- peanut oil (for frying)
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon water
- 1 tablespoon fresh ginger, minced
- 12 ounces bok choy (coarsely chopped & thoroughly rinsed)
- 3 cups chicken broth
- 1 teaspoon hot pepper flakes
Directions
-
1In medium-large bowl, combine first 8 ingredients, stir to combine. Add pork and green onions. Gently mix with hands. Gently form into 1 1/4-inch balls (mixture will be loose); you will have about 8 meatballs.
-
2In large, deep skillet, heat 1-inch oil on medium-high heat. Roll meatballs in cornstarch, lightly coating entire surface. Brown meatballs on all sides. They should be very well browned and a little crusty. Drain on paper towels.
-
3In small bowl, combine 1 teaspoon cornstarch, 1 teaspoon soy sauce and 1 teaspoon water; set aside.
-
4In wok or large deep skillet, heat 2 tablespoons oil on high heat. Add 1 tablespoon minced ginger and bok choy; stir-fry for about 30 seconds. Cautiously add broth and pepper flakes. Bring to simmer.
-
5Add meatballs and lower heat to medium; gently simmer about 10 to 12 minutes. Stir in reserved cornstarch mixture and simmer until mixture thickens ever so slightly.
-
6If serving with rice, put a small scoop of cooked rice in the bottom of 4 bowls. Divide meatballs between the bowls and top with soup and vegetables.
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