Fu Pei-Mei
Lion's Head Casserole, sometimes known as Chinese meatballs, is a well-known food from Kiangsu province. The original recipe calls for pork, but bean curd is substituted in this vegetarian style Lion's Head.
Ingredients: 6 pieces of bean curd cut into 2 in. squares, 1 Yutiao (Chinese fried fritter of dough), 2 T each of "wood ear" mushroom finely chopped and finely chopped green vegetable, 2.25 1b. Chinese cabbage. 1 chopped bamboo shoot, 1 pea pod, 1"elephant ear" mushroom. And the following according to individual taste: soy sauce, salt, corn starch, sesame seed oil, flour.
Preparation: Press bean curd into tiny pieces with flat edge of knife and place into large bowl. Add Yutiao, "wood" mushroom, vegetable, salt, soy sauce, flour and any other spices of your own choice. Mix well by hand, and then mold mixture into four balls. Fry in oil until golden-brown and remove. Reheat oil. Fry cabbage, and add sesame seed oil, more soy sauce, and broth. Finally, add the "meat" balls, bamboo shoots, and "elephant ear" mushroom. Add pea pod, cover and simmer for ten minutes. When ready, sprinkle with sesame seed oil. Serve on a large platter.
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