Lion'S Head Stew Recipe

Name: Lion'S Head Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons minced ginger; 1 teaspoon sugar; 1/2 teaspoon salt; 1 tablespoon cornstarch; 3/4 teaspoon soy sauce; 1 teaspoon dry sherry; 1 tablespoon egg white; 1/2 teaspoon sesame oil; 10 ounces ground pork; 2 green onions, minced (white and light green portion only); 1/3 cup cornstarch (for coating meatballs); peanut oil (for frying); 1 teaspoon cornstarch; 1 teaspoon soy sauce; 1 teaspoon water; 1 tablespoon fresh ginger, minced; 12 ounces bok choy (coarsely chopped & thoroughly rinsed); 3 cups chicken broth; 1 teaspoon hot pepper flakes

Servings: persons

2 teaspoons minced ginger
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon cornstarch
3/4 teaspoon soy sauce
1 teaspoon dry sherry
1 tablespoon egg white
1/2 teaspoon sesame oil
10 ounces ground pork
2 green onions, minced (white and light green portion only)
1/3 cup cornstarch (for coating meatballs)
peanut oil (for frying)
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon water
1 tablespoon fresh ginger, minced
12 ounces bok choy (coarsely chopped & thoroughly rinsed)
3 cups chicken broth
1 teaspoon hot pepper flakes

1
In medium-large bowl, combine first 8 ingredients, stir to combine. Add pork and green onions. Gently mix with hands. Gently form into 1 1/4-inch balls (mixture will be loose); you will have about 8 meatballs.
2
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.
3
In small bowl, combine 1 teaspoon cornstarch, 1 teaspoon soy sauce and 1 teaspoon water; set aside.
4
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.
5
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.
6
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.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 teaspoons minced ginger, 1 teaspoon sugar, 1/2 teaspoon salt, 1 tablespoon cornstarch, and more.

Yes, Lion'S Head Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lion'S Head Stew

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