Lion's Head Casserole

Lion's Head Casserole
Photo by Romulo Yanes

Ingredients

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

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

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