Lion's Head

Lion's Head

1 1/2 lbs. ground pork
2 T. soy sauce
2 tsp. Sherry
2 tsp. sugar
1/2 tsp fresh ginger, peeled and minced
4 T. peanut oil
2 c. bok choy, roughly chopped
1 c. water
1 T. water, mixed with 1/2 T. cornstarch

Mix together the pork, soy sauce, Sherry, sugar, and ginger.

Form into 6 lg. meatballs. Flatten them slightly.

Heat 1/2 the oil in a heavy skillet or wok. Add the
meatballs, and brown well on both sides. Remove,
and set aside.

Add the remaining oil. Add the bok choy, and stir-fry lightly.

Add the water, and bring to a boil.

Place the bok choy in a casserole dish that has a lid.

Top with meatballs, cover, and bake at 350, for
45-50 mins., or until meatballs are fully cooked.

Drain the liquid into a sauce pan, and whisk in
the cornstarch mixture.

Heat until thickened.

Serve the sauce over the meatballs and bok choy.