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 Chinese - Lion's Heads
adapted from The Complete Around the World Cookbook
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Description
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Ingredients
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- 3 Large Chinese Mushrooms
- Warm Water
- 3 Tablespoons Soy Sauce
- 2 Tablespoons Sherry
- 1 Teaspoon Salt
- 1 Tablespoon Sugar -- (optional)
- 1 1/4 Pounds Lean Ground Beef
- 2 Scallions -- chopped
- 1/2 In Ginger Root -- grated
- 1/2 Pound Chinese Cabbage
- 1 Tablespoon Peanut Oil
- 1 Cup Beef Broth
- Pepper -- to taste
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Directions
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1. Emerce mushrooms in warm water 15 minutes to rehydrate. Chop into large pieces & set aside.
2. Combine soy sauce, sherry & sugar for marinade, set aside.
3. Combine beef, mushrooms, scallions & ginger root, form into meatballs.
4. Soak meatballs in marinade 5 minutes.
5. Saute greens in wok in hot peanut oil, making even bed to hold lion's heads.
6. Place meatballs in wok, add broth season to taste.
7. Cover and steam 15 minutes, until balls are done. Serve very hot.
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Serves
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5
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Time to Make
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0:00
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Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
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