August 29, 2008


Lion's Head Stew (Miami Herald, 8/29/08)

• 2 teaspoons minced ginger

• teaspoon sugar

• ½ teaspoon salt

• 1 tablespoon cornstarch

• ¾ teaspoon soy sauce

• 1 teaspoon dry sherry

• 1 tablespoon egg white

• ½ teaspoon sesame oil

• 10 ounces ground turkey

• 2 green onions, minced, white and light green portion only

• Cornstarch for coating meatballs

• Canola oil or vegetable oil for frying

• 1 teaspoon cornstarch

• 1 teaspoon soy sauce

• 1 teaspoon water

• 1 tablespoon minced fresh ginger

• 12 ounces baby bok choy, halved lengthwise, thoroughly washed, drained well; see cook's notes

• 3 cups chicken broth

• Optional for serving: cooked rice

In medium-large bowl, combine first 8 ingredients, stir to combine. Add turkey and green onions. Gently mix with clean hands. Gently form into 1 ¼-inch balls (mixture will be loose); you will have about 8 meatballs.

In large, deep skillet, heat 1-inch oil on medium-high heat. Roll meatballs in cornstarch, lightly coating entire surface. Brown meatballs on all sides. They should be very well browned and a little crusty. Drain on paper towels.

In small bowl, combine 1 teaspoon cornstarch, 1 teaspoon soy sauce and 1 teaspoon water; set aside.

In wok or large deep skillet, heat 2 tablespoons oil on high heat. Add 1 tablespoon minced ginger and bok choy; stir-fry for about 30 seconds. Cautiously add broth. Bring to simmer. Add meatballs and lower heat to medium; gently simmer about 10 to 12 minutes. Stir in reserved cornstarch mixture and simmer until mixture thickens ever so slightly. If serving with rice, put a small scoop of cooked rice in the bottom of 4 bowls. Divide meatballs between the bowls and top with soup and vegetables.

Finally got to see Jar City and at one point Erlender picks up a sheep's head on the way home which he proceeds to eat in one of the more disturbing scenes ever committed to celluloid.

Posted by Orrin Judd at August 29, 2008 9:16 PM
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