I was craving a bunch of Chinese and Taiwanese dishes last week. I made: Lion’s Head Meatball (紅燒獅子頭), Beef Noodle Soup (紅燒牛肉麵), and Oyster Noodle (蚵仔麵線).
We tried this recipe in England, it worked out pretty good. After making it this time, I realized that it was missing something – water chestnut.
Recipe adapted from About.com: Lion’s Head Meatballs.
- 1 lb bok choy, cut into 3 inch pieces
- 2 green onions, minced
- 1 tsp ginger, minced
- 1 egg
- 1 lb ground pork
- a dash of salt
- 1 tsp sugar
- 2-1/2 rice wine
- 5 tbsp soy sauce, divided
- 1/2 tsp sesame oil
- white pepper, to taste
- 2-3 tbsp corn starch
- 2 tbsp canola oil
- 1-1/2 cup chicken broth
- 2 carrots, cut into 3 inch pieces
- Beat egg in a small bowl. Combine pork, green onion, ginger, salt, sugar, rice wine, 1 tbsp soy sauce, sesame oil, pepper, and the egg. Mix thoroughly.
- Add corn starch to thicken the mixture, making it less wet. You can do this tablespoon by tablespoon. You don’t want to make it too dry either, keeping its “bounciness”.
- Form 8 meatballs. Flatten them a bit.
- Heat the canola oil in a skillet or wok. Add the meatballs. Cook for 5 minutes, brown on all sides.
- In a sauce pan, heat the chicken broth and remaining soy sauce to boil. Add the meatballs. Reduce heat and simmer for 10 minutes. Add the bok choy and carrots, simmer for 15 minutes or until meatballs are cooked.
- Usually I use nappa cabbage, but they weren’t fresh-looking at the grocery store.
- Next time I will add chopped water chestnut. This was missing that crunch.
- The dish originated from the region of Yangzhou and Zhenjiang in Jiangsu province. The dish became a part of Shanghai cuisine with the influx of migrants in the 19th and early 20th Century. Source: Tang Dynasty Travel