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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover mushrooms with boiling hot water in a small bowl and let stand 30 minutes, then squeeze excess water from mushrooms and reserve 1 cup mushroom-soaking liquid. | 2. Discard mushroom stems and cut caps into very thin slices. | 3. 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. | 4. 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. | 5. Remove and reserve 4 large cabbage leaves. | 6. Halve cabbage head lengthwise, then cut out and discard core. | 7. Cut cabbage leaves crosswise into 2 inch pieces. | 8. Heat wok over high heat until a drop of water evaporates instantly; swirl 2 tablespoons oil to coat bottom and sides of wok, then stir-fry mushrooms, half of cabbage, and remaining tablespoon of ginger until cabbage begins to wilt,about 1 to 2 minutes. | 9. Add remaining cabbage and 3/4 teaspoon salt and stir-fry until all of cabbage has begun to wilt, about 3 minutes. | 10. Add reserved soaking liquid (1 cup) and continue stir-frying until cabbage is wilted, about 3 minutes. | 11. Transfer mixture to a 4 to 5 quart heavy pot, arranging evenly on bottom; wipe wok clean with paper towels. | 12. Stir together cornstarch, pepper, and remaining soy sauce in a small bowl until smooth. | 13. Divide pork mixture into quarters, then coat your hands with some of cornstarch/soy sauce mixture. | 14. Form 4 large meatballs, transfering each as formed to a large plate and then recoating your hands. | 15. Heat wok over high heat until a drop of water evaporates instantly, then pour in remaining oil, enough to measure a scant 1/4 inch in wok. | 16. Reduce heat to moderately high and gently arrange meatballs in wok. | 17. Fry meatballs, turning gently until deep golden on all sides, about 5 minutes total; if meatballs stick, add a little more oil. | 18. Transfer with a slotted spoon to paper towels to drain, then arrange on top of cabbage in pot. | 19. Add broth, then cover meatballs completely with reserved 4 cabbage leaves. | 20. Bring liquid just to boil, then reduce heat and gently simmer, covered, 1 hour; check frequently to make sure liquid is not boiling vigorously. | 21. Season broth with salt, then move large cabbage leaves around the edge of pot to resemble a lion's mane. | 22. Serve in individual shallow bowls over rice, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shiitake mushroom	8			-	-	-	-
water	2	cups	boiling	0.0	0.0	0.0	0.0
pork butt	1	lb	ground	403.4676	0.0	89.7602	2.2667
scallion	1	bunch	chopped	-	-	-	-
water chestnut	10		canned rinsed drained chopped	403.4676	0.0	89.7602	2.2667
sherry	1	tablespoon		403.4676	0.0	89.7602	2.2667
sesame oil	2	teaspoons		79.56	0.0	0.0	9.0
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
ginger	2	tablespoons	chopped	9.6	2.1324	0.2184	0.09
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
salt	1 1/4	1/4		-	-	-	-
napa cabbage	1			13.08	2.4307	1.199	0.1853
peanut oil	2/3	cup		1272.96	0.0	0.0	144.0
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
chicken broth	2	cups	reduced sodium	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.