LION'S HEAD STEW
Ahhh, when the weather turns cold & damp, this is the stew to warm your bones. Adapted from recipe in Miami Herald. Serve with aromatic jasmine rice & garnish bowls with minced cilantro just before serving.
Provided by Busters friend
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 296.5, Fat 16.9, SaturatedFat 6, Cholesterol 51.1, Sodium 1102.1, Carbohydrate 17.1, Fiber 1.3, Sugar 3, Protein 17.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love