Lion's Head Casserole

Lion's Head Casserole
Photo by Romulo Yanes

Ingredients

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

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