Lion'S Head - cooking recipe

Ingredients

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

Preparation

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