This dish is a Shanghai specialty known as Lion's head. I added meatball to the title to let one would know what it is! Ha! I modified this recipe to make it more accessible with everyday ingredients and methods. I also prepared this in a skillet, traditionally its braised in a clay pot.
Ingredients
4 oz of noodles, rice or your preferred pasta ex. angel hair
1 1/2 lb green cabbage, chopped in 1/2" pcs
1 knob ginger, peeled, sliced thinly
1/3 cup water
1 lb ground pork
1/2 cup soft tofu, finely crumbled
1 sm knob of ginger, peeled, minced (2 tbsp)
2 tbsp green onions, finely chopped
2 tbsp cilantro, finely chopped
1 tbsp Chinese rice wine or Sherry
1 tbsp soy sauce
1 tbsp oyster sauce
small drizzle of sesame oil
tt black pepper
2-3 tbsp oil
Seasoned stock, mix together:
1 1/4 cups chicken stock
pinch of sugar
1 tbsp soy sauce
1/4 cup ginger water-toss ginger slices
2 tbsp cornstarch
Garnish:
cilantro
green onions
Instructions
See Susie's Tips and Tricks below
1. Prepare the rice noodles, by soaking in hot water in a bowl. They will soften in about 15 minutes. Keep covered; they dry out. If you use traditional pasta noodles prepare according to the package.
2. Place sliced ginger in 1/3 cup water and let soak for 15 minutes or more.
3. In a large bowl very gently massage together pork, tofu, minced ginger, green onion, cilantro, wine, soy sauce, oyster sauce, tiny drizzle of oil, and black pepper. Do not stir to a gummy paste; you want a fluffy loose mixture.
4. Shape into large meatballs; around 8-10. Or smaller if you prefer. Cup them between your palms to make a meatball. Alternatively, you could use a large disher (scoop) for making even meatballs. Prepare all meatballs and place on a cookie sheet.
5. Heat a large skillet with vegetable oil to a medium-high temperature and add meatballs. Do not overcrowd the pan. If necessary do in batches. Cook the meatballs until all sides are well-browned; approximately 10-12 minutes. Place on a clean plate.
6. With the same skillet now add cabbage and salt; let saute for 2-3 minutes on medium high heat to wilt. You can braise if desired; but we like it on the al dente side. Add drained cellophane noodles now if using. (Wait if using regular pasta noodles) Now add (add as much as necessary to cover most of the pasta)the stock mixture and let simmer on low, covered. Simmer approximately 10 minutes; ensuring the meatballs are fully cooked on the inside-165F.
If your pasta is traditional Italian add at the end, as it is already fully cooked.
7. Garnish with fresh cilantro and green onions.
Susie's Tips and Tricks
Traditionally cellophane noodles are used. You could use rice noodles or angel hair or spaghetti. (just precook them). Once they are cooked al dente, drained, swirl a bit of oil in the pot so they don't clump together.
I am not fond of buying a particular cabbage for one recipe. Napa is commonly used in Asian recipes. I use simple green.
I had hot spicy ground pork. We really liked the results.
Instead of pasta try zucchini noodles.
Canned water chestnuts are very different from fresh. I don't have access to fresh so I used canned, be sure and finely mince them.
This recipe is easily doubled; but you need a very large skillet!
Traditionally this recipe is made in a clay pot and braised for 3 hours. I think this version works beautifully.
Use Gluten-free soy and oyster sauce.
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