Stewed Lion's Head in Pot Recipe
Chinese Selection - Microwave Cooking Recipes

Ingredients

450 g
300 g
1 tsp
3 stalks
4 pieces
3 slices
10 g
1/2 metric cup
1/2 metric cup

Seasoning:
2 tbsp
1/2 tbsp
1 tsp
1/2 tsp
1 tbsp

Sauce:
1 liter
2 tbsp
1 tbsp

minced pork
Tientsin cabbage, cut into 5 cm sections
dried prawns
spring onions, trim and cut 5 cm lengths
dried mushroom, remove stems
fresh ginger
vermicelli
corn flour
oil


light soy sauce
corn flour
ginger juice
sesame oil
oil
salt and pepper to taste

chicken stock
cornstarch
dark soy sauce

Method:

1. Mix minced pork with the seasoning ingredients and divide into four meat balls. Roll on to corn flour. Set aside.

2. Put oil in a glass measure. Cook on HIGH 10 to 12 minutes to heat oil to 190C. Open door carefully, drop 2 meat balls into oil. Cook on HIGH 2 to 3 minutes, until meat balls are lightly brown. Turn meatballs once. Carefully remove meat balls with slotted spoon and drain on paper towels. Repeat process with remaining meat balls.

3. Put 2 tbsp oil in a large casserole. Cook on HIGH 1 minute. Add dried prawns, ginger and spring onion. Cook on HIGH 2 minutes, stir once. Add in cabbage, sauce ingredients and stir. Break mushrooms into quarters and stir into casserole. Add meat balls and vermicelli. Cover and cook on HIGH 4 minutes. Stir and cook on MEDIUM 5 minutes. Allow to stand 3 minutes. Adjust seasoning and serve.

Serves 4