Adventures in Cooking: Lion's Head Stew
Sep. 21st, 2003 07:29 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
khaosworksThis is a favorite of mine - when Mom made it that is. My own version has turned out still tasty, but not quite as good as Mom's (of course). I need to write her and ask her how she does hers and see if I can duplicate that experience, but this is the current recipe I use, for what it's worth, which obtained positive feedback.
To explain the name: the "lion's head" in the recipe is the fist-sized pork meatball, and the "mane" of the lion is the Napa cabbage that surrounds it in the stew.
Lion's Head Stew
Serves 4
Ingredients:
1 lb ground pork
1 spring onion, chopped
1 tsp chopped ginger
4 mushrooms, finely diced
1/2 cup ham, finely diced
1 lb Napa cabbage, cut into large pieces of more or less equal size
1 tbsp soy sauce
1 tsp sugar
1 tbsp rice wine
1 tbsp corn flour
2 eggs
1 1/4 cups vegetable stock or chicken broth or water
1 tsp salt
Instructions:
1. Mix the ground pork, spring onion, ginger, mushrooms, ham, soy sauce, sugar, rice wine corn flour and eggs together well. Try to compact the resulting mix as much as possible, and shape into 4 fist-sized meatballs of equal size.
2. Heat 2 tbsp of oil in a preheated skillet or wok. Coat each meatball in corn flour and brown the surface of the ball in the oil. Do not cook through - this is just to seal in the meatball nicely so that it doesn't separate in the stew later. Remove meatballs and let drain on kitchen paper towel.
3. Preheat a saucepan or casserole dish and heat about 3 tbsp of oil. Stir-fry the cabbage with the salt in the saucepan for 2-3 minutes. Layer the leaves on the bottom of the saucepan and place the meatballs on the leaves making sure they're separated.
4. Add the broth to the meatballs, and bring to the boil. Cover and simmer on a medium heat for about 30-45 minutes. Serve immediately in casserole dish.
Variations: You can substitute shrimp or crab meat for the ham, or add it in addition to the ham. I like the texture of biting into the meatball and encountering chunky diced ham and mushroom, myself.
To explain the name: the "lion's head" in the recipe is the fist-sized pork meatball, and the "mane" of the lion is the Napa cabbage that surrounds it in the stew.
Lion's Head Stew
Serves 4
Ingredients:
1 lb ground pork
1 spring onion, chopped
1 tsp chopped ginger
4 mushrooms, finely diced
1/2 cup ham, finely diced
1 lb Napa cabbage, cut into large pieces of more or less equal size
1 tbsp soy sauce
1 tsp sugar
1 tbsp rice wine
1 tbsp corn flour
2 eggs
1 1/4 cups vegetable stock or chicken broth or water
1 tsp salt
Instructions:
1. Mix the ground pork, spring onion, ginger, mushrooms, ham, soy sauce, sugar, rice wine corn flour and eggs together well. Try to compact the resulting mix as much as possible, and shape into 4 fist-sized meatballs of equal size.
2. Heat 2 tbsp of oil in a preheated skillet or wok. Coat each meatball in corn flour and brown the surface of the ball in the oil. Do not cook through - this is just to seal in the meatball nicely so that it doesn't separate in the stew later. Remove meatballs and let drain on kitchen paper towel.
3. Preheat a saucepan or casserole dish and heat about 3 tbsp of oil. Stir-fry the cabbage with the salt in the saucepan for 2-3 minutes. Layer the leaves on the bottom of the saucepan and place the meatballs on the leaves making sure they're separated.
4. Add the broth to the meatballs, and bring to the boil. Cover and simmer on a medium heat for about 30-45 minutes. Serve immediately in casserole dish.
Variations: You can substitute shrimp or crab meat for the ham, or add it in addition to the ham. I like the texture of biting into the meatball and encountering chunky diced ham and mushroom, myself.
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no subject
Date: 2003-09-22 01:27 am (UTC)