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Chinese Lion Casserole Recipe

Looking for an easy Chinese Lion casserole recipe? Learn how to make Chinese Lion casserole using healthy ingredients.


Submitted by sorgeb

Makes 4 servings



pork meatballs, mushrooms and Chinese cabbage

Recipe Ingredients for Chinese Lion casserole

30 g dried shiitake (8 mushrooms)
1 pound ground pork, lean, raw
6 scallions, (1 bunch) raw, finely chopped
60 g water chestnuts, finely chopped
30 g dry Sherry (or Chinese rice wine)
1 teaspoons sesame oil
1 teaspoon sugar
2 tablespoons ginger, fresh
2 tablespoons thin soy sauce
1 1/4 teaspoons salt
3 pounds (1 head) white cabbage, raw
2/3 cup vegetable oil
1 tablespoon cornstarch
1/4 teaspoon black pepper
2 cups water

Recipe Directions for Chinese Lion casserole

  1. Soak mushrooms

  2. reserve 1 cup mushroom-soaking liquid

  3. 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.

  4. Gather together pork mixture and throw against bottom or side of bowl 5 or 6 times to firm texture

  5. Chill, covered, until ready to use.

  6. Remove and reserve 4 large cabbage leaves.

  7. Halve cabbage head lengthwise, then cut out and discard core.

  8. Cut cabbage halves crosswise into 2-inch-wide pieces.

  9. Heat wok over high heat until a drop of water evaporates instantly.

  10. 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.

  11. Add remaining cabbage and 3/4 teaspoon salt and stir-fry until all of cabbage has begun to wilt, about 3 minutes.

  12. Add reserved soaking liquid (1 cup) and continue stir-frying until cabbage is wilted, about 3 minutes.

  13. 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.

  14. Stir together cornstarch, pepper, and remaining tablespoon soy sauce in a small bowl until smooth.

  15. Divide pork mixture into quarters, then coat your hands with some of cornstarch mixture.

  16. Form 4 large meatballs, transferring each as formed to a large plate and then recoating your hands.

  17. 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).

  18. Reduce heat to moderately high and gently arrange meatballs in wok.

  19. Fry meatballs, turning gently with tongs or a slotted spoon, until deep golden on all sides, about 5 minutes total.

  20. Transfer with a slotted spoon to paper towels to drain, then arrange on top of cabbage in pot.

  21. Add broth, then cover meatballs completely with reserved 4 cabbage leaves.

  22. Bring liquid just to a boil, then reduce heat and gently simmer, covered, 1 hour.

  23. Season broth with salt, then move large cabbage leaves around side of pot to resemble a lion's mane.

  24. Serve in individual shallow bowls

Categories

Main Dish

Nutrition Facts
Serving Size 677.8g
Amount Per Serving
Calories
655
Calories from Fat
384
% Daily Value*
Total Fat
42.7g
66%
Saturated Fat
7.5g
37%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
1261mg
53%
Potassium
812mg
23%
Total Carbohydrates
33.2g
11%
Dietary Fiber
10.6g
42%
Sugars
13.2g
Protein
38.3g
Vitamin A 11% Vitamin C 215%
Calcium 16% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • No cholesterol
  • Very high in vitamin C
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