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CATEGORY CUISINE TAG YIELD
Meats Chinese Meat 4 Servings

INGREDIENTS

1/4 c Dried lily buds
1 lb Porkballs
2 1/2 T Oil
1 T Soy sauce
1/2 t Salt
1 t Sugar
2 c Water

INSTRUCTIONS

Soak lily buds. Prepare uncooked porkballs as in steps 1 and 2 of
Basic Deep-fried Porkballs (see recipe). Heat oil and brown quickly  on
all sides. Arrange soaked lily buds at the bottom of a heavy pan;  top
with porkballs. Combine soy sauce, salt, sugar and water and add  to
pan. Bring to a boil, then simmer, covered, until done (about 15
minutes). Serve with porkballs arranged over lily buds.  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 84
Calories From Fat: 77
Total Fat: 8.8g
Cholesterol: 0mg
Sodium: 427.6mg
Potassium: 8.5mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: 1.1g
Protein: <1g


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