Lion'S Head

• 1 slice ginger
• 1 green onion, cut into fourths, including green tops
• 1/2 cup water
• 1 lb ground pork
• 1 tablespoon sherry wine
• 3 tablespoons light soy sauce, divided
• 1 teaspoon salt, divided
• 1 tablespoon cornstarch
• 2 tablespoons cornstarch, dissolved in
• 4 tablespoons cold water
• 6 tablespoons peanut oil
• 1 lb bok choy, cut into 3 inch lengths
• 1/2 cup chicken stock
• 1/2 teaspoon sugar

1. Pound ginger and green onion with back of knife or cleaver.
2. Put into a bowl with the water.
3. Set aside 10 minutes.
4. Strain green onion and ginger out of the water, reserving water.
5. Put ground pork into a bowl.
6. Add green onion and ginger water, sherry, 1 Tablespoon soy sauce, 1/2 teaspoon salt and 1 Tablespoon cornstarch.
7. Mix well with your hand in one direction.
8. Form meat mixture into 4 large balls.
9. Using your hands, lightly coat balls with dissolved cornstarch.
10. Heat 4 tablespoons peanut oil in a wok.
11. Fry balls one at a time until they are brown.
12. Baste with hot oil to facilitate browning.
13. Remove carefully and set aside.
14. Heat 2 tablespoons oil in the wok.
15. Stir-fry bok choy for 2 minutes.
16. Place meatballs on top of fried bok choy.
17. Add 2 tablespoons soy sauce and stock.
18. Cover and simmer for 1 hour.
19. Add sugar.
20. Bring to boil for 2 minutes.
21. If the gravy is too watery, thicken with a little cornstarch dissolved in cold water.
22. Serve over steamed rice.

ginger, green onion, water, ground pork, sherry wine, soy sauce, salt, cornstarch, cornstarch, cold water, peanut oil, bok choy, chicken stock, sugar

Taken from www.food.com/recipe/lions-head-68031 (may not work)