Lion's Head Casserole

Ingredients

• 1 lb ground lean pork
• 4 dried shiitake mushrooms, soaked in warm water for at least 10 mins
• 1 bunch green onion, chopped
• 1 teaspoon ginger (fresh)
• 1 tablespoon cornstarch
• 3 tablespoons oyster sauce
• 1 teaspoon salt
• 2 tablespoons dried shrimp (optional)
• 2-3 lbs napa cabbage, chop to fit in pot
• 1 egg, lightly beaten
• 7 ounces firm tofu, diced
• 4 tablespoons soy sauce, divided
• 4 teaspoons cooking wine, divided
• 1/8 teaspoon pepper
• 5 cups chicken stock
• 1 cup water
• 1/2 teaspoon sesame oil
• 2 teaspoons brown sugar

Directions

1. 1

   Fill a big pot with chicken stock, add water and bring to low boil and simmer.

2. 2

   Add the cabbage.

3. 3

   While you get that going, start making the meatballs.

4. 4

   Squeeze out excess water from the mushrooms, mince and set aside, make sure to save the soaking water to add flavor to the soup later!

5. 5

   Mix the ground pork with the egg, minced mushrooms, oyster sauce, tofu, salt, pepper, ginger, green onions, cornstarch, and 2 Tbs soy sauce, 2 tsp cooking wine, plus minced dried shrimp if using. (make sure you mince it finely before adding).

6. 6

   Mix throughly, using a spoon to help, make meatballs and place into pot on top of the cabbage. Add brown sugar and left over 2 Tbs soy sauce to soup. Cover and simmer for 2-3 hours or longer for tender meatballs. Before serving taste and adjust seasonings of soup by adding more salt or soy sauce or pepper.