Saturday, August 28, 2010

Braised Lion's Head

This is a healthy version of the dish which requires no deep frying.

1 lb ground pork
1 small napa cabbage - sliced into 2 cm thickness
8 pcs baby carrots
1/2 tsp chopped ginger
1 tbsp chopped green onion
3 tbsp chopped water chestnut
1 tsp minced garlic
1 tbsp oyster sauce
1 bowl chicken stock
Seasonings for meatball
2 tbsp soy sauce
1 tbsp rice wine
1 tsp sesame oil
1/2 tsp sugar
1 tsp cornstarch
salt and pepper to taste

  1. Marinate the meat with seasonings and add water chestnut, ginger, green onion to the meat mixture.  Set aside for 1 hour or more.
  2. Take a spoonful of the mixture and shape into meatballs.  Place them on a plate.
  3. Prepare a steamer.  When water is boiling, steam the meatballs for 15 mins or until cooked.
  4. Remove any excess water and coat the meatballs with some flour.
  5. Heat up oil in a pan and fry the meatballs until brown.  Remove and set aside.
  6. With the remaining oil in the pan, saute the garlic until aromatic.  Add the napa cabbage and carrots and stir fry for a while.  Add oyster sauce and chicken stock and bring to a boil.  Continue to simmer for 10 mins on medium heat.
  7. Add meatballs to the pan and simmer for 15 mins.  Check seasonings and add salt or soy sauce if needed.  Stir cornstarch solution to slightly thicken the sauce.  Serve warm.