Lion's Head Casserole

Name: Lion's Head Casserole
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 1 Tbsp cornstarch; 21 grams large dried shiitake mushrooms; 1 Tbsp Chinese rice wine (preferably Shaoxing) or medium-dry Sherry; 2 Tbsps finely chopped peeled fresh ginger; 16 fluid ounces cups reduced-sodium chicken broth (16 fluid ounces); 1 kilograms Napa cabbage; 454 grams ground pork butt (not lean); 4 servings Accompaniment: steamed white rice; 1 teaspoons salt; 1 large bunch scallions (white and pale green parts only), finely chopped; 2 teaspoons Asian sesame oil; 2 Tbsps soy sauce; 1 teaspoon sugar; 158 milliliters peanut or vegetable oil; 473 milliliters boiling-hot water; 6 larges fresh water chestnuts, peeled and finely chopped, or 10 canned whole water chestnuts, rinsed, drained, and finely chopped

You can never have too many main course recipes, so give Lion's Head Casserole a try. This recipe makes 4 servings with 584 calories, 29g of protein, and 46g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. A mixture of pepper, medium-dry sherry, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

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.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Water Chestnuts

Sesame Oil

Rice Wine

Green Onions

Soy Sauce

Ginger

Sugar

Pork

Salt

Equipment you will use

Bowl

Remove and reserve 4 large cabbage leaves. Halve cabbage head lengthwise, then cut out and discard core.

Ingredients you will need

Cabbage

Cut cabbage halves crosswise into 2-inch-wide pieces.

Ingredients you will need

Cabbage

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.

Ingredients you will need

Peanut Oil

Mushrooms

Cabbage

Ginger

Water

Equipment you will use

Wok

Add remaining cabbage and 3/4 teaspoon salt and stir-fry until all of cabbage has begun to wilt, about 3 minutes.

Ingredients you will need

Cabbage

Salt

Add reserved soaking liquid (1 cup) and continue stir-frying until cabbage is wilted, about 3 minutes.

Ingredients you will need

Cabbage

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.

Equipment you will use

Paper Towels

Pot

Wok

Stir together cornstarch, pepper, and remaining tablespoon soy sauce in a small bowl until smooth.

Ingredients you will need

Corn Starch

Soy Sauce

Pepper

Equipment you will use

Bowl

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.

Ingredients you will need

Corn Starch

Meatballs

Pork

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).

Ingredients you will need

Peanut Oil

Meatballs

Water

Cooking Oil

Equipment you will use

Slotted Spoon

Tongs

Wok

Transfer with a slotted spoon to paper towels to drain, then arrange on top of cabbage in pot.

Ingredients you will need

Cabbage

Equipment you will use

Slotted Spoon

Paper Towels

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.

Ingredients you will need

Meatballs

Cabbage

Broth

Salt

Equipment you will use

Pot

Serve in individual shallow bowls.

Equipment you will use

Bowl

·Pork mixture can be chilled up to 1 day.·Cabbage can be cut 1 day ahead, then chilled, wrapped in dampened paper towels, in sealed large plastic bags (press out any excess air before sealing).

Ingredients you will need

Cabbage

Pork

Equipment you will use

Paper Towels

Ziploc Bags