Lion's Head

1 slice ginger
1 scallion, cut into fourths
1/2 cup water
1 pound ground pork
1 tablespoon sherry
3 tablespoons light soy sauce
1 teaspoon salt
1 tablespoon cornstarch
2 tablespoons cornstarch, dissolved in 4 tablespoons water
6 tablespoons oil
1 pound bok choy (Chinese green), cut into 3 inch lengths
1/2 cup chicken stock
1/2 teaspoon sugar


1. Pound ginger and scallion with back of knife or cleaver. Put in bowl
with water. Set aside 10 minutes.
2. Strain out scallion and ginger from water.
3. Put pork in bowl. Add scallion and ginger water, sherry, 1 tablespoon
of soy sauce, 1/2 teaspoon of salt, and cornstarch. Mix well with hand
in one direction.
4. Form meat mixture into 4 large balls.
5. Using your hands, light coat balls with dissolved cornstarch.
6. Heat 4 tablespoons of oil in wok. Fry balls one at a time until they are
brown. Baste with hot oil. Remove carefully.
7. Heat 2 tablespoons of oil until smoking hot in wok. Stir−fry bok choy 2
minutes. Add 1/2 teaspoon salt.
8. Put bok choy into heavy pot. Place meatballs on top. Add 2
tablespoons soy sauce and stock. Cover. Simmer 1 hour.
9. Add sugar. Bring to boil 2 minutes. If the gravy is too watery, thicken
with a little dissolved cornstarch.