Lion's Head (Pork Meatballs and Napa Cabbage) - Rachel Ray 365

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Lion's Head (Pork Meatballs and Napa Cabbage) - Rachel Ray 365 calories by ingredient


Introduction

Rachel Ray 365: No Repeats

I cut her serving size in half because she's nuts. :)
Rachel Ray 365: No Repeats

I cut her serving size in half because she's nuts. :)

Number of Servings: 8

Ingredients

    Coarse slat
    1 cup short-grain white rice
    Vegetable oil, for drizzling and rying
    1/2 lb shiitake mushrooms, stems removed and finely chopped
    6 garlic cloves, finely chopped
    1/3 cup tamari (dark aged soy sauce found on the international aisle), plus more for serving
    1 egg, lightly beaten
    1/2 cup plus 1 tbs. cornstarch
    1 tsp finely ground black pepper
    1 cup chicken stock or broth
    1 medium to large head of Napa cabbage, cut into large dice

Directions

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.