Best Lions Head Stew Recipes

LION'S HEAD STEW

Steps:

• In medium-large bowl, combine first 8 ingredients, stir to combine. Add pork and green onions. Gently mix with hands. Gently form into 1 ¼-inch balls (mixture will be loose); you will have about 8 meatballs.
• 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.
• In small bowl, combine 1 teaspoon cornstarch, 1 teaspoon soy sauce and 1 teaspoon water; set aside.
• 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.
• 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.
• 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.

CHINESE LION'S HEAD SOUP

Steps:

• Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
• Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
• Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.

LION'S HEAD CASSEROLE (SHIH TZU TOU)

Steps:

• Cover mushrooms with boiling-hot water (2 cups) in a bowl and let stand 30 minutes, then squeeze excess water from mushrooms and reserve 1 cup mushroom-soaking liquid (discard remainder or reserve for another use). Discard mushroom stems and cut caps into very thin slices.
• Meanwhile, mix together pork, scallions, water chestnuts, rice wine, sesame oil, sugar, 1 tablespoon ginger, 1 tablespoon soy sauce, and 1/2 teaspoon salt in a large bowl with your hands. Gather together pork mixture and throw against bottom or side of bowl 5 or 6 times to firm texture, then chill, covered, until ready to use.
• Remove and reserve 4 large cabbage leaves. Halve cabbage head lengthwise, then cut out and discard core. Cut cabbage halves crosswise into 2-inch-wide pieces.
• Heat wok over high heat until a drop of water evaporates instantly. Swirl 2 tablespoons peanut oil to coat bottom and sides of wok, then stir-fry mushrooms, half of cabbage, and remaining tablespoon ginger until cabbage begins to wilt, 1 to 2 minutes. Add remaining cabbage and 3/4 teaspoon salt and stir-fry until all of cabbage has begun to wilt, about 3 minutes. Add reserved soaking liquid (1 cup) and continue stir-frying until cabbage is wilted, about 3 minutes. Transfer mixture to a 4-quart clay pot or a 4- to 5-quart heavy pot, arranging evenly on bottom. Wipe wok clean with paper towels.
• Stir together cornstarch, pepper, and remaining tablespoon soy sauce in a small bowl until smooth.
• Divide pork mixture into quarters, then coat your hands with some of cornstarch mixture. Form 4 large meatballs, transferring each as formed to a large plate and then recoating your hands.
• Heat wok over high heat until a drop of water evaporates instantly, then pour in remaining peanut oil (enough to measure a scant 1/4 inch in wok). Reduce heat to moderately high and gently arrange meatballs in wok. Fry meatballs, turning gently with tongs or a slotted spoon, until deep golden on all sides, about 5 minutes total (if meatballs stick to wok, add more oil). Transfer with a slotted spoon to paper towels to drain, then arrange on top of cabbage in pot. Add broth, then cover meatballs completely with reserved 4 cabbage leaves. Bring liquid just to a boil, then reduce heat and gently simmer, covered, 1 hour. (Check occasionally to be sure liquid is not boiling vigorously.) Season broth with salt, then move large cabbage leaves around side of pot to resemble a lion's mane. Serve in individual shallow bowls.

MUSHROOM-PORK LION'S HEAD MEATBALLS

Steps:

• Mix the ground pork with 5 tablespoons water in a large bowl. Mix in the chopped shiitakes, water chestnuts, Shaoxing wine, 3 tablespoons light soy sauce, the dark soy sauce, sugar, grated ginger, peppercorns, minced scallions, cornstarch, eggs and sesame oil. Stir in the panko.
• Heat 2 inches vegetable oil in a large pot until a deep-fry thermometer registers 375˚F. Using wet hands, divide the pork mixture evenly into 8 large balls (the balls will not be firm). Using a slotted spoon, carefully add the balls to the hot oil in batches of 2 or 3. Cook, turning until browned, about 2 minutes. Remove and drain on paper towels.
• Line the bottom of a Dutch oven with the bok choy. Arrange the meatballs on the bok choy, then top with the ginger coins, whole mushroom caps, scallion pieces, chicken broth, remaining 3 tablespoons light soy sauce and the white pepper. Bring to a boil, then reduce the heat to low, cover and simmer until the bok choy is tender and a thermometer inserted into the meatballs registers 165˚F, about 15 minutes. Discard the ginger coins.
• Serve the meatballs and vegetables in bowls. Pour in the broth.

LION'S HEAD

Steps:

• In a medium bowl, mix the pork, soy sauce and 1 tablespoon cornstarch with a chopstick. Form into large meatballs. On a small plate, sprinkle the remaining 1 tablespoon cornstarch and roll the meatballs in the cornstarch.
• In a wok or large skillet over medium-high heat, add the vegetable oil. Brown the meatballs in hot wok until deep golden brown. Remove from the wok. Drain on paper towels and keep warm.
• Wipe the wok or skillet clean with a paper towel. Return the wok to high heat and cook cabbage until just wilted.
• Place the cooked cabbage on the bottom of a large soup pot or casserole dish. Add the meatballs and broth. Cover and simmer until meatballs are cooked through, about 6 to 7 minutes. Stir and serve warm.