Directions:
- 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.
- Cooks' notes: ·Pork mixture can be chilled up to 1 day. ·Cabbage can be cut 1 day ahead, then chilled, wrapped in dampened paper towels, in sealed large plastic bags (press out any excess air before sealing).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 397.53 Kcal (1664 kJ) | ||
| Calories from fat | 190.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.12g | 32% | |
|---|---|---|---|
| Cholesterol | 68.03mg | 23% | |
| Sodium | 1626.51mg | 68% | |
| Potassium | 1081.15mg | 23% | |
| Total Carbs | 18.77g | 6% | |
| Sugars | 2.01g | 8% | |
| Dietary Fiber | 3.16g | 13% | |
| Protein | 34.21g | 68% | |
| Vitamin C | 11.3mg | 19% | |
| Iron | 6.1mg | 34% | |
| Calcium | 165.2mg | 17% | |
| Amount Per 100 g | |||
| Calories | 53.14 Kcal (222 kJ) | ||
| Calories from fat | 25.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.82g | 32% | |
|---|---|---|---|
| Cholesterol | 9.09mg | 23% | |
| Sodium | 217.41mg | 68% | |
| Potassium | 144.52mg | 23% | |
| Total Carbs | 2.51g | 6% | |
| Sugars | 0.27g | 8% | |
| Dietary Fiber | 0.42g | 13% | |
| Protein | 4.57g | 68% | |
| Vitamin C | 1.5mg | 19% | |
| Iron | 0.8mg | 34% | |
| Calcium | 22.1mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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