Lionhead Meatballs - cooking recipe

Ingredients

For the meatballs
1 lb ground beef
4 garlic cloves, finely chopped
2 tablespoons grated fresh gingerroot
2 spring onions, finely chopped
1/2 teaspoon sea salt
1 tablespoon shaoxing rice wine (or more, to taste) or 1 tablespoon dry sherry (or more, to taste)
2 tablespoons light soy sauce
1 tablespoon toasted sesame oil
1 free-range egg, beaten
1 tablespoon cornflour
1 pinch white pepper
For the Finished Dish
3 1/2 fluid ounces peanut oil
1 1/4 pints vegetable stock
11 ounces Chinese cabbage, leaves quartered lengthways
3 dried Chinese mushrooms, soaked in warm water for 15 minutes, then drained (alternative use fresh chestnut mushrooms, sliced)
1 tablespoon light soy sauce
1 tablespoon cornflour, mixed with
2 tablespoons cold water (optional)
sea salt
white pepper
2 large spring onions, sliced
1 dash sesame oil (optional)

Preparation

Put all ingredients for the meatballs into a large bowl and stir to combine, stirring in the same direction.
Using wetted hands, take a large mound of the minced meat mixture and mould into a ball a little larger than a golf ball. Place on a plate and repeat with remaining mixture.
Pour the groundnut oil into a large deep pan and heat over high heat.
Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs Cook for 4 - 5 minutes until browned.
Pour all but 2 T of oil into a heatproof bowl. Add the water or stock to the pan.
Arrange the slices of chinese cabbage around the meatballs, curving them around the sides of the pan lengthways.
Add mushrooms and soy sauce and bring to a boil.
Cover the pan, reduce the heat and cook gently for 15 minutes.
Add the blended cornflour and stir until thickened.
Take off the heat, season to taste with salt and pepper and sprinkle with the spring onions.
Transfer to a serving dish and serve immediately with steamed rice.