Lion's Head Casserole

Lion's Head Casserole
Photo by Romulo Yanes

Ingredients

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

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