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Lion's Head


Lion's Head
2 teaspoons dark soy sauce
2 Tablespoons thin soy sauce
2 Tablespoons dry sherry
1 and 1/2 Tablespoons sugar
1 pound ground pork
3 shiitake mushrooms, soaked and diced
1 very small onion, diced
2 slices ginger, minced
12 fresh waterchestnuts, peeled and chopped
3 Tablespoons peanut oil
5 ounces hearts of celery cabbage, quartered
1 cup chicken stock
1. Mix both soy sauces, sherry, and sugar, then mix with the pork and set aside for ten minutes.
2. Mix mushrooms, onion, and ginger and mix with the meat. Let stand five minutes more then form into five large balls.
3. Heat oil in wok or pan then add the cabbage hearts and sir-fry for two minutes. Then spread leaves evenly over the bottom of the pot and add the pork balls and the chicken stock and bring to the boil.
4. Reduce heat, cover, and simmer over low heat for twenty-five minutes. Then serve.

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