Lion's Head Stew
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Ahhh, when the weather turns cold & damp, this is the stew to warm your bones. Adapted from recipe in Miami Herald. Serve with aromatic jasmine rice & garnish bowls with minced cilantro just before serving.
- Ready In:
- 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
- In medium-large bowl, combine first 8 ingredients, stir to combine. Add pork and green onions. Gently mix with hands. Gently form into 1 ¼-inch balls (mixture will be loose); you will have about 8 meatballs.
- In 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.
- In small bowl, combine 1 teaspoon cornstarch, 1 teaspoon soy sauce and 1 teaspoon water; set aside.
- In 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.
- Add 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.
- If 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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