Lion's Head

This is called Lion's Head because the meatballs surrounded by bok choy look like a male lion's head with a mane. This is Chinese 'comfort food'. I like to make this on lazy winter Sunday afternoons while watching old movies on TV. When served over steamed rice, this becomes a one-dish meal. This is another of Madame Wong's terrific recipes and comes from the Yangchow area of China.

• Ready In: 2 hrs
• Serves: 4

Ingredients

• 1  slice ginger
• 1  green onion, cut into fourths, including green tops
• 1⁄2 cup water
• 1  lb ground pork
• 1  tablespoon sherry wine
• 3  tablespoons light soy sauce, divided
• 1  teaspoon salt, divided
• 1  tablespoon cornstarch
• 2  tablespoons cornstarch, dissolved in
• 4  tablespoons cold water
• 6  tablespoons  peanut oil
• 1  lb bok choy, cut into 3 inch lengths
• 1⁄2 cup  chicken stock
• 1⁄2 teaspoon sugar

Directions

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