Su Shih Tzu Tou With Chun Yu Vegetarian Lions Head Recipes

Steps:

• Cover mushrooms with boiling-hot water (2 cups) in a bowl and let stand 30 minutes, then squeeze excess water from mushrooms and reserve 1 cup mushroom-soaking liquid (discard remainder or reserve for another use). Discard mushroom stems and cut caps into very thin slices.
• Meanwhile, mix together pork, scallions, water chestnuts, rice wine, sesame oil, sugar, 1 tablespoon ginger, 1 tablespoon soy sauce, and 1/2 teaspoon salt in a large bowl with your hands. Gather together pork mixture and throw against bottom or side of bowl 5 or 6 times to firm texture, then chill, covered, until ready to use.
• Remove and reserve 4 large cabbage leaves. Halve cabbage head lengthwise, then cut out and discard core. Cut cabbage halves crosswise into 2-inch-wide pieces.
• Heat wok over high heat until a drop of water evaporates instantly. Swirl 2 tablespoons peanut oil to coat bottom and sides of wok, then stir-fry mushrooms, half of cabbage, and remaining tablespoon ginger until cabbage begins to wilt, 1 to 2 minutes. Add remaining cabbage and 3/4 teaspoon salt and stir-fry until all of cabbage has begun to wilt, about 3 minutes. Add reserved soaking liquid (1 cup) and continue stir-frying until cabbage is wilted, about 3 minutes. Transfer mixture to a 4-quart clay pot or a 4- to 5-quart heavy pot, arranging evenly on bottom. Wipe wok clean with paper towels.
• Stir together cornstarch, pepper, and remaining tablespoon soy sauce in a small bowl until smooth.
• Divide pork mixture into quarters, then coat your hands with some of cornstarch mixture. Form 4 large meatballs, transferring each as formed to a large plate and then recoating your hands.
• Heat wok over high heat until a drop of water evaporates instantly, then pour in remaining peanut oil (enough to measure a scant 1/4 inch in wok). Reduce heat to moderately high and gently arrange meatballs in wok. Fry meatballs, turning gently with tongs or a slotted spoon, until deep golden on all sides, about 5 minutes total (if meatballs stick to wok, add more oil). Transfer with a slotted spoon to paper towels to drain, then arrange on top of cabbage in pot. Add broth, then cover meatballs completely with reserved 4 cabbage leaves. Bring liquid just to a boil, then reduce heat and gently simmer, covered, 1 hour. (Check occasionally to be sure liquid is not boiling vigorously.) Season broth with salt, then move large cabbage leaves around side of pot to resemble a lion's mane. Serve in individual shallow bowls.

Steps:

• NOTE use 1 cup of the mushrooms in recipe.
• Braised Fresh Mushrooms Yield 1 1/2 cups:.
• Run water over mushrooms quickly. Cut off and discard brown part of end of stem. Slice lengthwise thru the stem into the cap. Keep each slice shape of mushroom. There should be six cups.
• Heat wok until very hot. Add oil and stir fry mushrooms over med heat for 10 minutes. Add soy or salt. Stir 5 more minutes or until liquid evaporates. Let cool.
• STORE: Keep submerged in oil in covered container. This will keep up to 2 weeks.
• This can be used in any stir fry. During the last minutes add 1/4 to 1/2 cup to add flavor.
• Lion's Head:.
• Press and drain the tofu. Set in bowl and mash well. Add remaining ingredients including the Braised Fresh Mushrooms except the oil and broth. Mix well and form 8 balls. Set aside.
• Heat oil in wok until hot and deep fry 4 lion's heads at a time until browned on all sides. Transfer to casserole. Strain oil and save for another time. Add broth or water to casserole. Cover and bring to boil then simmer 1 hour. Dish should be piping hot and can be reheated in oven or on stove.
• You may line casserole or serve with items such as stir fried celery cabbage. Adjust the seasonings.

Steps:

• Cover mushrooms with boiling hot water in a small bowl and let stand 30 minutes, then squeeze excess water from mushrooms and reserve 1 cup mushroom-soaking liquid.
• Discard mushroom stems and cut caps into very thin slices.
• Meanwhile, mix together pork,scallions,water chestnuts,rice wine,sesame oil, sugar, 1 tablespoon ginger,1 tablespoon soy sauce, and 1/2 teaspoon salt in a large bowl with your hands.
• Gather together pork mixture and throw against bottom or side of bowl 5 or 6 times to firm texture, then chill, covered, until ready to use.
• Remove and reserve 4 large cabbage leaves.
• Halve cabbage head lengthwise, then cut out and discard core.
• Cut cabbage leaves crosswise into 2 inch pieces.
• Heat wok over high heat until a drop of water evaporates instantly; swirl 2 tablespoons oil to coat bottom and sides of wok, then stir-fry mushrooms, half of cabbage, and remaining tablespoon of ginger until cabbage begins to wilt,about 1 to 2 minutes.
• Add remaining cabbage and 3/4 teaspoon salt and stir-fry until all of cabbage has begun to wilt, about 3 minutes.
• Add reserved soaking liquid (1 cup) and continue stir-frying until cabbage is wilted, about 3 minutes.
• Transfer mixture to a 4 to 5 quart heavy pot, arranging evenly on bottom; wipe wok clean with paper towels.
• Stir together cornstarch, pepper, and remaining soy sauce in a small bowl until smooth.
• Divide pork mixture into quarters, then coat your hands with some of cornstarch/soy sauce mixture.
• Form 4 large meatballs, transfering each as formed to a large plate and then recoating your hands.
• Heat wok over high heat until a drop of water evaporates instantly, then pour in remaining oil, enough to measure a scant 1/4 inch in wok.
• Reduce heat to moderately high and gently arrange meatballs in wok.
• Fry meatballs, turning gently until deep golden on all sides, about 5 minutes total; if meatballs stick, add a little more oil.
• Transfer with a slotted spoon to paper towels to drain, then arrange on top of cabbage in pot.
• Add broth, then cover meatballs completely with reserved 4 cabbage leaves.
• Bring liquid just to boil, then reduce heat and gently simmer, covered, 1 hour; check frequently to make sure liquid is not boiling vigorously.
• Season broth with salt, then move large cabbage leaves around the edge of pot to resemble a lion's mane.
• Serve in individual shallow bowls over rice, if desired.