Lion's Head Meatballs
If you can't find dried shiitake mushrooms, feel free to use fresh, but be sure to saute them first. You can use rice wine instead of sherry, if you like.
A few tablespoons of a cornstarch slurry can be stirred in at the end for a thicker "sauce." Just mix 2 tablespoons water with 1 tablespoon cornstarch.
You can also brown the meatballs in a 475-degree (245 degrees C) oven, instead of broiling.
To make your own hot chili oil for garnish, crush 1 teaspoon red pepper flakes with vegetable oil in a mortar and pestle and let sit for 3 hours to overnight.
This can be served as-is, or with noodles added to the bowl.