"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cafe's Baby Lion Heads On Steamed Baby Spinach Recipe

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This recipe for Cafe's Baby Lion Heads On Steamed Baby Spinach, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phyllis Perry Colbert
Added: Wednesday, July 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs fresh baby spinach, or stemmed regular spinach

Meatballs
1 lb fresh ground lean pork
1 lb fresh lean ground beef
1 1/4 c minced water chestnuts, drained well
1/3 c minced fresh ginger, peeled
6 green onions, sliced thinly (do not use root ends)
2 eggs, beaten
1 tsp sesame oil
2 tbsp dark soy sauce
Place the above ingredients in a large bowl and mix well. Sprinkle across top of meat mixture 3 tbsp cornstarch. Mix in well. Set meat mixture aside.

Directions:
Directions:
Meanwhile combine in 8 quart heavy stock pot and bring to a simmer:
1 1/2 c chicken stock
2 tbsp dark soy sauce
2 tsp sugar
Heat 1 cup peanut oil in large non-stick frying pan. Make 1 1/2 inch meat balls, drop into hot oil and lightly brown on all sides. Remove them with a slotted spoon and add meatballs into chicken stock pot. Cover and cook for 10 minutes. Remove lid and place spinach on top of meatballs. Push down gently with the lid. Raise heat and steam 3 to 5 minutes. Remove spinach with tongs and arrange on a large serving platter. Then arrange meatballs in center on top of spinach. Bring leftover broth to a boil. Combine 1 1/2 tbsp cornstarch with 2 1/2 tbsp water and add to the stock. Stir vigorously for a minute till thickened. Pour sauce over meatballs and spinach. Can serve with rice or noodles, placed on bottom of platter first. Then spinach and topped with meatballs and sauce.

Number Of Servings:
Number Of Servings:
4-5

 

 

 

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