Serves 4-6
INGREDIENTS
450g/1 lb minced (ground) pork
2 tsp finely-chopped spring onions (scallions)
1 tsp finely-chopped fresh ginger
50g/2oz white mushrooms, finely chopped
50g/2oz peeled prawns (shrimp) or crabmeat, finely chopped
1 tbsp light soy sauce
1 tsp light brown sugar
1 tbsp Chinese rice wine or dry sherry
1 tbsp cornflour (cornstarch)
675g/1/1/2lb Chinese leaves 3-4 tbsp vegetable oil
1 tsp salt
about 300ml/1/2 pint/1/1/4 cups Basic Stock or water

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Lion's Head Casserole

Mix the pork with the spring onions (scallions), ginger, mushrooms, prawns (shrimp), soy sauce, sugar, wine and cornflour (cornstarch). Shape into 4—6 meatballs.

Cut the Chinese leaves into large pieces, all roughly the same size.

Heat the oil and stir-fry the Chinese leave with the salt for 2—3 minutes. Add th< meatballs and the stock, bring to the boil cover and simmer gently for 30-45 minutes.