Tuesday, February 10, 2015

Polly's Lionhead Harissa Stew

This is a modified Chinese Lionhead stew with Harissa paste.   It actually turned out quite tasty.
Prepare the pork meat balls first - Mix the following ingredients.
Wash and Cut NAPPA Cabbage about 6 Cups full
Pre-Hydrate SHIITAKE Mushrooms - Qty 6 in a Hot boiling water in a bowl - set aside
Drain Firm or extra firm Organic TOFU.  Cut them into 1 inch cubes, approx. - set aside
Get rice vermicelli ready.   Cut into desired length with Kitchen scissors.  You can use Yam Noodle also (as shown in picture.)  Set aside

In a Large soup pot, with some EVOO 1 - 2 tsp,  fry them till dark brown.  Turn the heat low and transfer to a plate, set aside.
1 lb ground meat balls
1 can or fresh chestnuts, chopped
3 green onions, chopped
1 large egg
2 TB fresh gingers, chopped
1/4 Salt and Fresh Ground Black Pepper
For Soup:
2 TB Organic soy sauce.
8 C Chicken Stock or half half chicken stock and water.

When meatballs are nice and brown, Add stock.  Add liquid from SHIITAKE mushrooms and mushrooms.  If you would like, you can add large cut DAIKON as well.  (DAIKON - Japanese white long radish)
 Taste the soup.  Add salt and Blk pepper or white pepper.  Add 2 TB Organic soy sauce.
Add vermicelli. 2 minutes.
 Add Nappa Cabbage.   Stir.  
2 minutes
 Add TOFU last.
 ADD homemade HARISSA paste
 Cook to reduce liquid.

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