Shih Tzu Tou Lions Head Casserole Recipes

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LION'S HEAD CASSEROLE (SHIH TZU TOU)



Lion's Head Casserole (Shih Tzu Tou) image

This dish conveys the grandeur of formal Chinese dinners, but there's nothing intimidating about its preparation. The balance of flavors is sublime, and the presentation is striking - ruffled Napa cabbage is arranged around large pork meatballs to create the appearance of the lionlike Tibetan dog.

Provided by Lillian Chou

Categories     Wok     Leafy Green     Mushroom     Onion     Pork     Rice     Vegetable     Fry     Stir-Fry     Dinner     Gourmet     Lunar New Year     Dairy Free

Yield 4 servings

Number Of Ingredients 19

8 large dried shiitake mushrooms (3/4 ounces)
2 cups boiling-hot water
1 pound ground pork butt (not lean)
1 large bunch scallions (white and pale green parts only), finely chopped
6 large fresh water chestnuts, peeled and finely chopped, or 10 canned whole water chestnuts, rinsed, drained, and finely chopped
1 tablespoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
2 teaspoons Asian sesame oil
1 teaspoon sugar
2 tablespoons finely chopped peeled fresh ginger
2 tablespoons soy sauce
1 1/4 teaspoons salt
1 (2 1/2- to 3-pound) head Napa cabbage
2/3 cup peanut or vegetable oil
1 tablespoon cornstarch
1/4 teaspoon black pepper
2 cups reduced-sodium chicken broth (16 fluid ounces)
Accompaniment: steamed white rice
Special Equipment
a well-seasoned 14-inch flat-bottomed wok

Steps:

  • Cover mushrooms with boiling-hot water (2 cups) in a bowl and let stand 30 minutes, then squeeze excess water from mushrooms and reserve 1 cup mushroom-soaking liquid (discard remainder or reserve for another use). Discard mushroom stems and cut caps into very thin slices.
  • Meanwhile, 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 with your hands. Gather together pork mixture and throw against bottom or side of bowl 5 or 6 times to firm texture, then chill, covered, until ready to use.
  • Remove and reserve 4 large cabbage leaves. Halve cabbage head lengthwise, then cut out and discard core. Cut cabbage halves crosswise into 2-inch-wide pieces.
  • Heat wok over high heat until a drop of water evaporates instantly. 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. Add remaining cabbage and 3/4 teaspoon salt and stir-fry until all of cabbage has begun to wilt, about 3 minutes. Add reserved soaking liquid (1 cup) and continue stir-frying until cabbage is wilted, about 3 minutes. 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.
  • Stir together cornstarch, pepper, and remaining tablespoon soy sauce in a small bowl until smooth.
  • Divide pork mixture into quarters, then coat your hands with some of cornstarch mixture. Form 4 large meatballs, transferring each as formed to a large plate and then recoating your hands.
  • 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). Reduce heat to moderately high and gently arrange meatballs in wok. Fry meatballs, turning gently with tongs or a slotted spoon, until deep golden on all sides, about 5 minutes total (if meatballs stick to wok, add more oil). Transfer with a slotted spoon to paper towels to drain, then arrange on top of cabbage in pot. Add broth, then cover meatballs completely with reserved 4 cabbage leaves. Bring liquid just to a boil, then reduce heat and gently simmer, covered, 1 hour. (Check occasionally to be sure liquid is not boiling vigorously.) Season broth with salt, then move large cabbage leaves around side of pot to resemble a lion's mane. Serve in individual shallow bowls.

SHIH TZU TOU ( LION'S HEAD CASSEROLE)



Shih Tzu Tou ( Lion's Head Casserole) image

Ruffled Napa cabbage is arranged around large pork meatballs to create the appearance of the lionlike Tibetan dog. A wonderful balance of flavors, serve it with steamed white rice. The pork mixture can be made up to 1 day ahead and chilled, covered, and the cabbage can be cut 1 day ahead, then chilled, wrapped in dampened paper towels, in large sealed plastic bags(press out any excess air before sealing).From the May 2007 issue of Gourmet.

Provided by Leslie in Texas

Categories     Pork

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 16

8 large dried shiitake mushrooms, about 3/4 oz
2 cups boiling water
1 lb ground pork butt (not lean)
1 bunch scallion, white and pale green parts only, finely chopped
10 canned water chestnuts, rinsed, drained, and finely chopped
1 tablespoon chinese rice wine or 1 medium dry sherry
2 teaspoons sesame oil
1 teaspoon sugar
2 tablespoons fresh ginger, finely chopped
2 tablespoons soy sauce
1 1/4 teaspoons salt
1 head napa cabbage (2 1/2- 3 lbs.)
2/3 cup peanut oil (or vegetable oil)
1 tablespoon cornstarch
1/4 teaspoon fresh ground black pepper
2 cups reduced-sodium chicken broth

Steps:

  • Cover mushrooms with boiling hot water in a small bowl and let stand 30 minutes, then squeeze excess water from mushrooms and reserve 1 cup mushroom-soaking liquid.
  • Discard mushroom stems and cut caps into very thin slices.
  • Meanwhile, 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 with your hands.
  • Gather together pork mixture and throw against bottom or side of bowl 5 or 6 times to firm texture, then chill, covered, until ready to use.
  • Remove and reserve 4 large cabbage leaves.
  • Halve cabbage head lengthwise, then cut out and discard core.
  • Cut cabbage leaves crosswise into 2 inch pieces.
  • Heat wok over high heat until a drop of water evaporates instantly; swirl 2 tablespoons oil to coat bottom and sides of wok, then stir-fry mushrooms, half of cabbage, and remaining tablespoon of ginger until cabbage begins to wilt,about 1 to 2 minutes.
  • Add remaining cabbage and 3/4 teaspoon salt and stir-fry until all of cabbage has begun to wilt, about 3 minutes.
  • Add reserved soaking liquid (1 cup) and continue stir-frying until cabbage is wilted, about 3 minutes.
  • Transfer mixture to a 4 to 5 quart heavy pot, arranging evenly on bottom; wipe wok clean with paper towels.
  • Stir together cornstarch, pepper, and remaining soy sauce in a small bowl until smooth.
  • Divide pork mixture into quarters, then coat your hands with some of cornstarch/soy sauce mixture.
  • Form 4 large meatballs, transfering each as formed to a large plate and then recoating your hands.
  • Heat wok over high heat until a drop of water evaporates instantly, then pour in remaining oil, enough to measure a scant 1/4 inch in wok.
  • Reduce heat to moderately high and gently arrange meatballs in wok.
  • Fry meatballs, turning gently until deep golden on all sides, about 5 minutes total; if meatballs stick, add a little more oil.
  • Transfer with a slotted spoon to paper towels to drain, then arrange on top of cabbage in pot.
  • Add broth, then cover meatballs completely with reserved 4 cabbage leaves.
  • Bring liquid just to boil, then reduce heat and gently simmer, covered, 1 hour; check frequently to make sure liquid is not boiling vigorously.
  • Season broth with salt, then move large cabbage leaves around the edge of pot to resemble a lion's mane.
  • Serve in individual shallow bowls over rice, if desired.

Nutrition Facts : Calories 738.5, Fat 63.3, SaturatedFat 15.6, Cholesterol 81.8, Sodium 1344.6, Carbohydrate 19.7, Fiber 2.9, Sugar 3.7, Protein 24.4

SU SHIH TZU T'OU WITH CHUN YU VEGETARIAN LION'S HEAD



Su Shih Tzu T'ou With Chun Yu Vegetarian Lion's Head image

Chun Yu is the Braised fresh mushrooms.. From Florence Lin's Chinese cookbook. NOTE the amount of tofu is NOT done by weight but by dimensions.

Provided by That is Dr House to

Categories     Soy/Tofu

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

6 slices fresh firm tofu, 3 X 3 X 3/4 inches
2 large eggs
1/2 cup cornstarch
1/2 cup cooked carrot, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 tablespoon Braggs liquid aminos or 1 tablespoon soy sauce
1/2 teaspoon msg
2 cups peanut oil
1 cup vegetable broth or 1 cup water
1 lb fresh mushrooms
1/2 cup peanut oil
1 1/2 tablespoons Braggs liquid aminos or 1 teaspoon salt

Steps:

  • NOTE use 1 cup of the mushrooms in recipe.
  • Braised Fresh Mushrooms Yield 1 1/2 cups:.
  • Run water over mushrooms quickly. Cut off and discard brown part of end of stem. Slice lengthwise thru the stem into the cap. Keep each slice shape of mushroom. There should be six cups.
  • Heat wok until very hot. Add oil and stir fry mushrooms over med heat for 10 minutes. Add soy or salt. Stir 5 more minutes or until liquid evaporates. Let cool.
  • STORE: Keep submerged in oil in covered container. This will keep up to 2 weeks.
  • This can be used in any stir fry. During the last minutes add 1/4 to 1/2 cup to add flavor.
  • Lion's Head:.
  • Press and drain the tofu. Set in bowl and mash well. Add remaining ingredients including the Braised Fresh Mushrooms except the oil and broth. Mix well and form 8 balls. Set aside.
  • Heat oil in wok until hot and deep fry 4 lion's heads at a time until browned on all sides. Transfer to casserole. Strain oil and save for another time. Add broth or water to casserole. Cover and bring to boil then simmer 1 hour. Dish should be piping hot and can be reheated in oven or on stove.
  • You may line casserole or serve with items such as stir fried celery cabbage. Adjust the seasonings.

Nutrition Facts : Calories 1344.3, Fat 138.4, SaturatedFat 23.8, Cholesterol 106.3, Sodium 1126.1, Carbohydrate 23.6, Fiber 1.8, Sugar 4, Protein 7.6

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