Lion's Head

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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.

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Steps

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Pound ginger and green onion with back of knife or cleaver.

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Put into a bowl with the water.

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Set aside 10 minutes.

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Strain green onion and ginger out of the water , reserving water.

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Put ground pork into a bowl.

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Add green onion and ginger water , sherry , 1 tablespoon soy sauce , 1 / 2 teaspoon salt and 1 tablespoon cornstarch.

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Mix well with your hand in one direction.

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Form meat mixture into 4 large balls.

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Using your hands , lightly coat balls with dissolved cornstarch.

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Heat 4 tablespoons peanut oil in a wok.

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Fry balls one at a time until they are brown.

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Baste with hot oil to facilitate browning.

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Remove carefully and set aside.

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Heat 2 tablespoons oil in the wok.

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Stir-fry bok choy for 2 minutes.

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Place meatballs on top of fried bok choy.

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Add 2 tablespoons soy sauce and stock.

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Cover and simmer for 1 hour.

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Add sugar.

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Bring to boil for 2 minutes.

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If the gravy is too watery , thicken with a little cornstarch dissolved in cold water.

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Serve over steamed rice.

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Ingredients

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ginger, green onion, water, ground pork, sherry wine, light soy sauce, salt, cornstarch, cold water, peanut oil, bok choy, chicken stock, sugar