Lion's Head

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 slice ginger
• 1 green onion, cut into fourths, including green tops
• 1/2 cup water
• 1 lb ground lamb
• 1 tablespoon sherry wine
• 3 tablespoons light soy sauce, divided
• 1 teaspoon salt, divided
• 1 tablespoon cornstarch
• 2 tablespoons cornstarch, dissolved in
• 4 tablespoons cold water
• 6 tablespoons peanut oil
• 1 lb bok choy, cut into 3 inch lengths
• 1/2 cup chicken stock
• 1/2 teaspoon sugar

Recipe

• 1 pound ginger and green onion with back of knife or cleaver.
• 2 put into a bowl with the water.
• 3 set aside 10 minutes.
• 4 strain green onion and ginger out of the water, reserving water.
• 5 put ground lamb into a bowl.
• 6 add green onion and ginger water, sherry, 1 tablespoon soy sauce, 1/2 teaspoon salt and 1 tablespoon cornstarch.
• 7 mix well with your hand in one direction.
• 8 form meat mixture into 4 large balls.
• 9 using your hands, lightly coat balls with dissolved cornstarch.
• 10 heat 4 tablespoons peanut oil in a wok.
• 11 fry balls one at a time until they are brown.
• 12 baste with hot oil to facilitate browning.
• 13 remove carefully and set aside.
• 14 heat 2 tablespoons oil in the wok.
• 15 stir-fry bok choy for 2 minutes.
• 16 place meatballs on top of fried bok choy.
• 17 add 2 tablespoons soy sauce and stock.
• 18 cover and simmer for 1 hour.
• 19 add sugar.
• 20 bring to boil for 2 minutes.
• 21 if the gravy is too watery, thicken with a little cornstarch dissolved in cold water.
• 22 serve over steamed rice.