Lion's Head

Recipe by Hey Jude
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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