| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 1 | lb | Deep-fried porkballs |
| 1 | lb | Spinach |
| 2 | Cloves garlic | |
| 1 | tb | Cornstarch |
| 1/4 | c | Water |
| 1 1/2 | tb | Oil |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
INSTRUCTIONS
1. Prepare Basic Deep-fried Porkballs (see recipe). 2. Wash spinach and remove tough stems. Crush garlic. Blend cornstarch and cold water to a paste. 3. Heat oil. Brown garlic lightly and discard. Add spinach, salt and sugar. Stir-fry until spinach softens slightly (about 1 to 2 minutes). 4. Add porkballs and stir-fry only to heat through. Then stir in cornstarch paste to thicken. Serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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