Shanghai Style Lions Head Meatballs Food

SHANGHAI STYLE LION'S HEAD MEATBALLS

Steps:

• Pour 1 tsp sesame oil in a 6-qt saucepan and arrange cabbage leaves in an even layer. Place mushrooms over the leaves in an even layer.
• Pour 2 tbsp light soy sauce, dark soy sauce, sugar, and 1 cup water over leaves and set aside.
• In a large bowl, combine pork, water chestnuts, ginger and garlic. Add remaining sesame oil and light soy sauce, along with cornstarch and wine. Mix until evenly incorporated.
• Divide mixture evenly into about eight meatballs. Arrange meatballs evenly on top of cabbage. Heat over medium-low heat, and bring to a simmer. Cook, covered, until cooked through (about 25 minutes).

LION'S HEAD MEATBALLS

Steps:

• Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.
• Place pork (or beef), scallions, leek, cornstarch, flour, sesame oil, ginger, chile, salt and pepper in a large mixing bowl. Knead by hand until thoroughly combined and the mixture becomes sticky. Divide into 10 equal portions, about 1/4 cup each. Roll each portion into a ball.
• Heat olive oil in a large nonstick skillet over medium heat, swirling to coat the sides. Add the meatballs and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Transfer to a plate lined with paper towels.
• Bring the coconut-milk mixture to a boil over medium-high heat. Add the meatballs; cover, reduce heat to low and cook for 8 minutes.
• Line a serving bowl with lettuce leaves. Arrange the meatballs on top.
• Garnish with basil and lemon zest. Serve hot with the coconut-milk sauce drizzled over the top or on the side for dipping.

LION'S HEAD

Steps:

• 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.