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Chinese Meatballs with Cabbage (Red Cooked Lion Heads)
Red Cooked Lion Heads
Chinese Cooking
What are Bamboo Shoots?
What is meant by Chinese "Red Cooking"?
- You Must Try This! Chinese Red-Cooking | The Kitchn
On one end of the spectrum of Chinese cuisine, we have the crisp, fresh, quickly-cooked stir-fries with which we’re all familiar. On the other end, we have red cooking. This method of braising in soy sauce and rock sugar produces deeply savory dishes - Red cooking - Wikipedia, the free encyclopedia
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Red Cooked Lion Heads
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There are no lions in China but the Chinese word for lion sounds like the Chinese word for teacher and when the Chinese eat "lion heads" they are reminded of Buddha who was the teacher of men. The large pork meatballs represent the lion heads and the hearts of the Napa cabbage are the lion’s manes.
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These tasty meatballs get their flavor and texture from the minced Chinese mushrooms, cloud ears, water chestnuts, scallions and bamboo shoots that they contain. There is plenty of sauce for the rice from a combination of chicken broth, soy sauce and pan juices slightly thickened with cornstarch. This dish can also be cooked in advance and reheated the next day.
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This recipe is an example of an easy, one pot meal (excluding the rice) which can be cooked on top of the stove.
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This recipe is an example of eastern Chinese regional cuisine from the area around Shanghai.
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Difficulty:
Easy
Preparation Time:
30 Minutes
Cooking Time:
60 Minutes
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Ingredients:
1 Lb. of Ground Pork
6 Chinese Mushrooms (soak in hot water, discard stems and mince)
2 Tablespoons Cloud Ears (soak in hot water and mince)
1/3 Cup Minced Water Chestnuts
1/3 Cup Minced Bamboo Shoots
3 Scallions (mince including the green part)
2 Tablespoons Black Soy Sauce
1 Tablespoon of Dry White Wine
½ Teaspoon Sugar
¼ Teaspoon Pepper
1 ½ Tablespoons Cornstarch
Mix all of the above ingredients by hand and form the mixture into four large balls
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2 Tablespoons Oil
2 Lbs. of Chinese Napa Cabbage cut into large chunks
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Sauce Mixture:
1 Tablespoon Thin Sauce
1 Tablespoon Dry White Wine
1 Teaspoon Sugar
1 Cup Chicken Sauce
1 Tablespoon Cornstarch mixed with 1 Tablespoon Water
Salt to Taste
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Cooking Instructions:
- Heat the oil in a large frying pan and brown the meatballs on all sides and rhen remove them to a separate dish.
- Stir-fry the cabbage for two minutes in the oil that remains in the pan.
- Transfer the cabbage to a 4-quart pot and stir in the sauce mixture.
- Arrange the meatballs on top of the cabbage, cover the pot and simmer on top of the stove for thirty minutes.
- Remove the cabbage and meatballs to a serving bowl with the cabbage on the bottom.
- Pour the cornstarch and water into the liquid and continue cooking until it thickens and adjust with salt if necessary.
- Pour the thickened sauce over the meatballs and cabbage and serve with rice.
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SHANGHI, CHINA MONTAGE
Shanghai, China
