Lion’s Head Casserole

Directions

1. 1
   Lion's Head Meatballs
2. 2
   In a large bowl, mix together pork, egg, cornstarch, scallion, ginger, wine, sugar, salt and pepper.
3. 3
   Add 4 tablespoons water, one tablespoon at a time, and mix in the same direction until the mixture forms a ball and sticks together. Form into 8 meatballs.Stir together Coating
4. 4
   Mixture ingredients in a small bowl.
5. 5
   Brush the meatballs all over with Coating
6. 6
   Mixture.Cooking Lion's Head Meatballs
7. 7
   Heat 4 tablespoons oil in wok or large pan. Brown meatballs on all sides. You may have to do this in batches.
8. 8
   Remove meatballs and set aside. Clean wok.
9. 9
   Heat remaining oil in clean wok.
10. 10
    Add garlic and stir fry a few seconds.
11. 11
    Add napa cabbage pieces and saute 2 minutes until just softened.
12. 12
    Place meatballs on top of napa cabbage.
13. 13
    Pour in chicken broth. Bring to a boil, then reduce heat to a simmer and cook, covered for one hour.
14. 14
    Mix together cornstarch and 1 tablespoon water. Stir into sauce until slightly thickened.This dish reheats well if you choose to make it ahead.