Lions
Head
By Tante Marie's Cooking
School, San Francisco, CA
Servings:
4
Ingredients:
1 lb. Ground Pork
8 to 10 Dried Shiitake Mushrooms (reconstituted)
3 Fresh Water Chestnuts (minced)
6 small bunches Bok Choy (blanched until near done)
Seasonings:
2 tbls. Ginger Root, minced
2 tbls. Green Onions (whites only, minced)
3 tbls. Rice Wine
1 tbls. dark soy sauce
1 tbls. Warm Water
1/4 tspn. White Pepper
1/8 tsp Salt
1 tbls. Cornstarch
Sauce
Ingredients:
1 1/2 cup Beef Stock
1/4 cup Rice Wine
1 tbls. Light Soy Sauce
2 tbls. Dark Soy Sauce
1 tspn. Sugar
1 tbls. Green Onions (whites only, minced)
1/2 tbls. Ginger Root (finely minced)
Procedure:
1. In a small bowl, mix together the
first ingredients from the seasonings. With your a hands,
squeeze the ginger and scallions in the wine and water
to flavor the liquid.
2.
Remove the pulp and retain the liquid.
3.
In a large bowl, mix together the seasoned liquid with
the ground pork, mushrooms, water chestnuts and the remaining
seasonings, (white pepper, salt and cornstarch). Mix together
vigorously until the texture is fairly smooth and sticky.
4.
Preheat a wok for deep frying. Shape the pork into meatballs
the size of tennis balls. When the oil is hot, deep fry
the meatballs a until they are golden brown. Be careful
not to break them when frying. Carefully remove the pork
from the oil and drain them on paper towels while preparing
the sauce.
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