Lao Zhou's Lionhead Meatballs
Nutrition
Calories: 654.1 kcalCarbohydrates: 8.52 gProtein: 19.54 gFat: 60.71 gSaturated Fat: 15.14 gCholesterol: 81.65 mgSodium: 4840.99 mgFiber: 1.31 gVitamin A: 128.81075 IUCalcium: 135.51 mgIron: 2.55 mg
Ingredients
- 1 lb Napa cabbage stalks separated and cut into 2-inch strips
- 1/2 lb fresh or 6 oz canned water chestnuts peeled if fresh, coarsely chopped
- 1 lb fatty ground pork
- 1 egg white
- 4 tbsp cold water
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Shaoxing rice wine or dry sherry
- 1-1/2 tbsp sugar
- 2 tbsp salt
- 1/2 tsp freshly ground black pepper
- Cornstarch for dusting
- 3 - 4 tbsp plus 2 tsp peanut oil
- 2 garlic cloves peeled and crushed
- 2 cups homemade Chinese Chicken Stock or reduced-salt canned broth
Instructions
- Prepare the Napa cabbage and water chestnuts.
- Put the pork in a food processor and pulse with the egg white and cold water for 1 minute. The mixture should be light and fluffy. Do not use a blender, which would make it too dense. Now add the water chestnuts, soy sauces, rice wine, sugar, salt, and pepper and process for another 30 seconds, until just coarsely mixed.
- Divide the mixture into 6 equal parts and roll each part into a large meatball. Dust each meatball with cornstarch.
- Heat a wok until it is hot, then swirl in the 3 - 4 tablespoons of oil. When the oil is hot and slightly smoking, gently lay in the meatballs, turn the heat down, and slowly brown the meatballs all over. Remove the meatballs and set aside.
- Clean the wok and reheat. When the wok is hot, swirl in the 2 teaspoons of oil, then toss in the garlic cloves and stir-fry for 10 seconds. Add the Napa cabbage and stir-fry for several minutes. Pour in the chicken stock and continue to cook for 2 minutes, until the cabbage leaves are soft.
- Transfer the mixture to a heavy casserole and lay the meatballs on top. Bring the contents of the casserole to a boil, then turn the heat to very low, cover, and simmer for 1-1/2 hours.
- Arrange the cabbage on a platter, lay the meatballs on top, spoon the sauce over the dish, and serve at once.