Name: Braised Lion's Head
Ingredients: COOMBES; (RNCM95A); 1 lb Lean ground pork; 4 oz Shrimp; deveined, finely chopped; 1/2 c Water chestnuts; sliced, chopped; 1 ts Fresh minced ginger; 1 Green onion; finely chopped; 1 tb Soy sauce; 1 tb Dry sherry; 1/2 ts Salt; 1/2 ts Sugar; 1 tb Cornstarch; 1 Egg; lightly beaten; 2 tb Vegetable oil; 1 1/2 c Chicken broth; 2 tb Soy sauce; 1/2 ts Sugar; 1 Head napa cabbage; ( 1/2 to 2 lbs); 2 tb Cornstarch cold water; 1 ts Sesame oil

To be Spirit-filled means to be controlled by the Holy Spirit. While we are yet in this life we may do things that grieve the Spirit. We may assert our own authority. At such times we are not Spirit-filled; we are self-propelled. But God will not leave us in this state. We are to be spiritual Christians. God is determined about that! And He has His means! By whatever measures are necessary, He forces our hands from the throttles of our lives. He re-asserts control. Once more we are Spirit-filled. We are characteristically Spirit-filled, or we are not Christians at all.

Tom Wells

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs, Vegetables	Chinese	Chinese, Beef, Main dish, Appetizers	6	Servings

INGREDIENTS

		COOMBES; (RNCM95A)
1	lb	Lean ground pork
4	oz	Shrimp; deveined, finely chopped
1/2	c	Water chestnuts; sliced, chopped
1	ts	Fresh minced ginger
1		Green onion; finely chopped
1	tb	Soy sauce
1	tb	Dry sherry
1/2	ts	Salt
1/2	ts	Sugar
1	tb	Cornstarch
1		Egg; lightly beaten
2	tb	Vegetable oil
1 1/2	c	Chicken broth
2	tb	Soy sauce
1/2	ts	Sugar
1		Head napa cabbage; ( 1/2 to 2 lbs)
2	tb	Cornstarch cold water
1	ts	Sesame oil

INSTRUCTIONS

MEATBALLS
SAUCE
For meatballs; combine all ingredients except oil in large bowl; mix well.
Divide mixture into 8 portions. Shape each portion into a ball. Heat oil in
wok over medium high heat. Brown meatballs, shaking or stirring
occasionally so they keep their shape, 6 to 8 minutes. Transfer meatballs
to 5 qt. stockpot; discard drippings. Add chicken broth, soy sauce and
sugar. Bring to boil; reduce heat, cover and simmer 30 minutes. While
meatballs are cooking, core cabbage; cut base of leaves into 2-inch
squares. Cut leafy tops in half. Place cabbage over meatballs. Cover and
simmer 10 minute more. Using slotted spoon, transfer cabbage and meatballs
to serving platter. Blend cornstarch and water in small cup. Stirring
constantly, slowly add cornstarch mixture to pan juices; cool until
slightly thickened. STir in sesame oil. To serve, pour sauce over all.
Makes 4 to 6 servings. Pam in VA Formatted by Elaine Radis
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 20,
1998

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“Forgive your enemies – it messes with their heads!”