Lion's Head Stew

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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
• 1/2 teaspoon sesame oil
• 10 ounces ground lamb
• 2 green onions, minced ( 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

Recipe

• 1 in medium-large bowl, combine first 8 ingredients, stir to combine. add lamb and green onions. gently mix with hands. gently form into 1 ¼-inch balls (mixture will be loose); you will have about 8 meatballs.
• 2 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.
• 3 in small bowl, combine 1 teaspoon cornstarch, 1 teaspoon soy sauce and 1 teaspoon water; set aside.
• 4 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.
• 5 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.
• 6 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.