Recipe Collection

	Lions Head Meatballs
	Ingredients 6-8 Water Chestnuts - Chopped, by Orchids 1 tsp Minced Ginger, by Orient Chef 3 tbsp Light Soy Sauce - Divided, by Marukin 1/2 tsp Sesame Oil 1 dash White Pepper, (Optional) by Orchids 2-3 tbsp Potato Starch, by Hokuren 1 lbs Bok Choy 1-2 Green Onion - Minced 1 lrg Egg 1 lbs Ground Pork 3/4 tsp Salt 2.5 tsp Pale Dry Sherry 2 tbsp Vegetable Oil 1.5 cups Chicken Broth

	Directions Wash and drain bok choy or other greens. Cut crosswise into 3” strips. In medium bowl, combine ground pork with green onion, ginger, salt, sugar, dry sherry, 1 tbsp soy sauce, sesame oil, pepper, and beat egg. Mix ingredients thoroughly. Add as much cornstarch as needed to make the mixture not as wet. *Start with 2 tbsp then add 1 tsp at a time. Form ground pork into 4 large meatballs. Flatten a bit so that they are not completely round. Heat 2 tbsp oil in skillet or wok on medium-high heat. When oil is hot, add meatballs. Cook 5 minutes until browned on bottom. Flip and cook other side also. In flameproof casserole dish or large saucepan, heat chicken broth and 2 tbsp soy sauce to boiling. Add meatballs, reduce heat to simmer covered, for 10 min. Add the bok choy, simmer for another 15 min. or until meatballs are cooked through and there is no pinkness in middle. You can also thicken some of the broth with a cornstarch and water thickener and pour over the meatballs.

Lions Head Meatballs