Lion's Head

average rating

rate/review

prep time

20 min

total time

50 min

makes

4 servings, 1/4 recipe (190 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 lb. (450 g) lean ground pork

1 egg

3 Tbsp. cornstarch

2 Tbsp. Chinese Shao Hsing rice cooking wine

1 Tbsp. sugar

1 tsp. minced gingerroot

3 Tbsp. reduced-sodium soy sauce, divided

1 Tbsp. oil

8 Shanghai baby bok choy, lightly steamed (about 2 cups)

1/2 cup Kraft 4 Cheese Italiano Shredded Cheese

Make It

MIX first 6 ingredients and 1 Tbsp. soy sauce until well blended. Shape into 8 meatballs.

HEAT oil in wok on medium-high heat. Add meatballs; cook 6 min. or until evenly browned, turning occasionally. Transfer to medium saucepan; add remaining soy sauce and enough water to just cover meatballs. Bring to boil; cover. Simmer on low heat 30 min. or until meatballs are done (160ºF).

SPOON bok choy onto serving plate; top with meatballs, cooking liquid and cheese.

kraft kitchens tips

Food Facts

Shanghai bok choy has a pale green stalk. Regular bok choy has a white stalk. Both are available in regular and baby size.

For a Thicker Sauce

Transfer meatballs from saucepan to bowl, reserving cooking liquid in pan. Mix 1 Tbsp. each cornstarch and water; add to liquid. Cook and stir with whisk on medium-high heat until thickened. Pour over meatballs; toss to coat.