Lions Head
Ingredients
- 1 Tablespoon soy sauce
- 1 Tablespoon Shao-Hsing wine or dry sherry
- 1 Teaspoon sugar
- 1 Teaspoon freshly grated ginger
- Salt and freshly ground black pepper, to taste
- 3 water chestnuts, chopped finely (optional)
- 1 Pound ground pork butt, preferably from the shoulder*
- All-purpose flour, for dredging the meatballs
- 2 Tablespoons vegetable oil
- 1 small head Napa cabbage, cut into 2-inch strips
- 1 clove garlic, minced
- 1 1/2 Cup chicken broth
- Cooked rice, for serving (optional)
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