Lion's Head Casserole

Lion's Head Casserole
Photo by Romulo Yanes

Ingredients

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

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