Lion's Head (Pork Meatballs and Napa Cabbage) - Rachel Ray 365
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Coarse slat1 cup short-grain white riceVegetable oil, for drizzling and rying1/2 lb shiitake mushrooms, stems removed and finely chopped6 garlic cloves, finely chopped1/3 cup tamari (dark aged soy sauce found on the international aisle), plus more for serving1 egg, lightly beaten1/2 cup plus 1 tbs. cornstarch1 tsp finely ground black pepper1 cup chicken stock or broth1 medium to large head of Napa cabbage, cut into large dice
Bring 2 cups of water to a boil. Add salt and the rice. When the water returns to a boil, reduce the heat to a simmer and cover the pot. Simmer for 20 minutes, or until the water is absorbed. Set aside.
Drizzle some oil in a small nonstick skillet preheated to medium-high heat, then cook the mushrooms and garlic for 3 to 4 minutes. Season with a little salt. Remove from the pan and cool for 5 minutes.
Pour 2 inches of the oil in the bottom of a large wok or wok-shaped skillet and heat over high heat.
Place the pork in a bowl. Add the mushrooms and garlic. Add the tamari, the egg, a few spoonfuls of the cornstarch, and the pepper. Use a pair of chopsticks to mix the meat , stirring only in one direction until combined. The mixture will be wet. Place all but one tablespoon of the remaining cornstarch on a plate. Form 10 to 12 large, soft meatballs and dust them lightly but evenly in cornstarch.
When the oil smokes, add the balls and flash-fry them for 2 minutes on each side, or until deep golden in color. Drain the balls on paper towels.
In a deep pot heat the chicken stock to a bubble. Add half of the cabbage, then layer in all the balls and remaining cabbage. The pot should be filled to the top. Place a lid on the pot and simmer for 10 minutes. the cabbage will cook down and add to the broth. Remove a ladle-ful of broth to a small bowl and dissolved a tablespoon of cornstarch in it, then return it to the pot. Simmer with the lid off for a minute or two to thicken the broth. Serve with the rice and extra tamari.
8 Servings; (4 if you're Rachel Ray, but nutrion facts are for 8 servings)
Number of Servings: 8
Recipe submitted by SparkPeople user KTRAUT.
Drizzle some oil in a small nonstick skillet preheated to medium-high heat, then cook the mushrooms and garlic for 3 to 4 minutes. Season with a little salt. Remove from the pan and cool for 5 minutes.
Pour 2 inches of the oil in the bottom of a large wok or wok-shaped skillet and heat over high heat.
Place the pork in a bowl. Add the mushrooms and garlic. Add the tamari, the egg, a few spoonfuls of the cornstarch, and the pepper. Use a pair of chopsticks to mix the meat , stirring only in one direction until combined. The mixture will be wet. Place all but one tablespoon of the remaining cornstarch on a plate. Form 10 to 12 large, soft meatballs and dust them lightly but evenly in cornstarch.
When the oil smokes, add the balls and flash-fry them for 2 minutes on each side, or until deep golden in color. Drain the balls on paper towels.
In a deep pot heat the chicken stock to a bubble. Add half of the cabbage, then layer in all the balls and remaining cabbage. The pot should be filled to the top. Place a lid on the pot and simmer for 10 minutes. the cabbage will cook down and add to the broth. Remove a ladle-ful of broth to a small bowl and dissolved a tablespoon of cornstarch in it, then return it to the pot. Simmer with the lid off for a minute or two to thicken the broth. Serve with the rice and extra tamari.
8 Servings; (4 if you're Rachel Ray, but nutrion facts are for 8 servings)
Number of Servings: 8
Recipe submitted by SparkPeople user KTRAUT.
Nutritional Info Amount Per Serving
- Calories: 413.0
- Total Fat: 26.1 g
- Cholesterol: 133.1 mg
- Sodium: 766.2 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 0.5 g
- Protein: 33.0 g
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