Lion’s Head or Yuk Yuen Pai Choi
-Submitted by Colleen Sullivan-Tricomi

Serves 4 to 6

1 slice ginger
1 scallion, cut into fourths
1/2 cup water
1 pound ground pork
1 tablespoon sherry
3 tablespoons light soy sauce
1 teaspoon salt
1 tablespoon cornstarch
2 tablespoons cornstarch dissolved in
4 tablespoons warm water
6 tablespoons oil
1 pound bok choy cut into 3-inch lengths
1/2 cup chicken stock
1/2 teaspoon sugar

Pound ginger and scallion with the back of a knife or cleaver.  Place in bowl with water and set aside 10 minutes.  Strain scallion and ginger from water.  In medium bowl, place pork, scallion mixture, sherry, 1 tablespoon soy sauce, 1/2 teaspoon salt and cornstarch.  Mix well.  Form meat mixture into 4 to 6 large balls.  Using your hands, lightly coat balls with dissolved cornstarch.  Heat 4 tablespoons of oil in wok to 400 degrees.  Fry balls one at a time until they are brown.  Baste constantly with hot oil.  Remove carefully.

Heat 2 tablespoons oil in wok to 400 degrees.  Stir-fry bok choy 2 minutes.  Add 1/2 teaspoon salt.  Place meatballs on top of fried bok choy.  Add 2 tablespoons soy sauce and stock.  Cover and simmer one hour over medium heat.  Add sugar, bring to boil 2 minutes.  If gravy is too watery, thicken with a little dissolved cornstarch.  Serve hot.

**Over the centuries, socio-economics have led the Chinese to pursue any avenue in search of possible edibles.  Exotica, such as frogs and small lizards, are restricted now to rural areas and specialized restaurants.  Being a “warming food,” snake is eaten mostly during fall and winter, when cages of live coiling snakes are at the entrance where diners can choose the snake that will be prepared for their meal.