Lion’S Head Meatballs With Napa Cabbage - cooking recipe

Ingredients

ground pork (1 lb.)
1 scallion, white and green parts, minced
2 tablespoons cornstarch
1/4 cup drained minced canned water chestnut
1 large egg, beaten
1 tablespoon peeled shredded fresh ginger (use the large holes in a box grater)
1 tablespoon soy sauce
1 tablespoon dry sherry
2 teaspoons Asian dark sesame oil, plus more for serving
1 garlic clove, crushed through a press
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Remaining Ingredients
4 tablespoons vegetable oil
3 tablespoons cornstarch
2 garlic cloves, minced
1 (1 3/4 lb) napa cabbage, cored and cut crosswise into 1 1/2 inch wide strips
1/2 cup canned low sodium chicken broth
3 tablespoons soy sauce, plus more for serving
1/2 teaspoon sugar
kosher salt
fresh ground black pepper
hot cooked rice, for serving

Preparation

To make the meatballs-combine the ground pork, scallion, cornstarch, water chestnuts, egg, ginger, soy sauce, sherry, sesame oil, crushed garlic, salt and pepper in a large bowl and mix well.
Cover and refrigerate for at least 15 minutes or up to 4 hours.
Using your wet hands rinsed under cold water, shape the pork mixture into 8 equal large meatballs; transfer to a plate.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
Put the cornstarch in a shallow bowl.
Roll each meatball in the cornstarch, shaking off the excess, and place in the skillet.
Cook, turning occasionally, until lightly browned on all sides, about 6 minutes.
Using slotted spoon, return the meatballs to the plate.
Add the remaining 2 tablespoons oil and the garlic to the skillet and stir until fragrant, about 30 seconds.
In batches, stir in the cabbage and cook until wilted.
Add the broth, soy sauce, and sugar and bring to a boil.
Nestle the meatballs in the cabbage.
Decrease heat to med-low and cover.
Simmer until the meatballs are cooked through and the cabbage is tender, about 15 minutes.
Season with salt and pepper.
Spoon the meatballs, cabbage mixture and cooking liquid into shallow bowls.
Sprinkle with minced scallions and drizzle with sesame oil.
Serve hot with the rice and additional soy sauce passed on the side.