Lion's Head Casserole

Lion's Head Casserole
Photo by Romulo Yanes

Ingredients

  • 1 tablespoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
  • 2 cups water
  • 2 cups reduced-sodium chicken broth
  • 1 tablespoon cornstarch
  • 1 2 1/2- to 3-pound head Napa cabbage
  • 8 large dried shiitake mushrooms (3/4 ounces)
  • 1 pound ground pork butt (not lean)
  • + 11 more ingredients
    • 1 teaspoon sugar
    • 1 ¼ teaspoons salt
    • white rice
    • 1 well-seasoned 14-inch flat-bottomed wok
    • ¼ teaspoon black pepper
    • 2 tablespoons soy sauce
    • 2 tablespoons fresh ginger
    • 2 teaspoons Asian sesame oil
    • 6 large fresh water chestnuts or 10 canned whole water chestnuts
    • 2/3 cup peanut or vegetable oil
    • 1 large bunch scallions

Cover mushrooms with boiling-hot water (2 cups) in a bowl and let stand 30 minutes, then squeeze excess water from mushrooms and reserve 1 cup mushroom-soaking liquid (discard remainder or reserve for another use). Discard mushroom stems and cut caps into very thin slices. Meanwhile, mix together...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network