Recipe courtesy of Ming-Na Wen
Lion's Head
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 388
- Total Fat
- 28
- Saturated Fat
- 9
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 24
- Cholesterol
- 86
- Sodium
- 1218
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
1 pound ground pork
2 tablespoons low-sodium soy sauce
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 medium head Napa cabbage, cut into 1-inch pieces
Two 14.5-ounce cans chicken broth
Directions
- In a medium bowl, mix the pork, soy sauce and 1 tablespoon cornstarch with a chopstick. Form into large meatballs. On a small plate, sprinkle the remaining 1 tablespoon cornstarch and roll the meatballs in the cornstarch.
- In a wok or large skillet over medium-high heat, add the vegetable oil. Brown the meatballs in hot wok until deep golden brown. Remove from the wok. Drain on paper towels and keep warm.
- Wipe the wok or skillet clean with a paper towel. Return the wok to high heat and cook cabbage until just wilted.
- Place the cooked cabbage on the bottom of a large soup pot or casserole dish. Add the meatballs and broth. Cover and simmer until meatballs are cooked through, about 6 to 7 minutes. Stir and serve warm.
Cook’s Note
This classic Shanghai dish is named Lion's Head because of the massive size of the meatballs, and because the cabbage, when cooked, looks like a lion's mane. Ming-Na uses ground pork for her meatballs but they can be made with ground turkey or ground chicken.