Lion's Head Casserole

Ingredients

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

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