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1. Emerce Mushrooms In Warm Water 15 Minutes To Rehydrate. Chop Into Large Pieces & Set Aside. 2. Combine Soy Sauce, Sherry & Sugar For Marinade, Set Aside. 3. Combine Beef, Mushrooms, Scallions & Ginger Root, Form Into Meatballs. 4. Soak Meatballs In Marinade 5 Minutes. 5. Saute Greens In Wok In Hot Peanut Oil, Making Even Bed To Hold Lion'S Heads. 6. Place Meatballs In Wok, Add Broth Season To Taste. 7. Cover And Steam 15 Minutes, Until Balls Are Done. Serve Very Hot.
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