| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Porkballs |
| 1 |
|
Head Mustard cabbage |
| 2 |
tb |
Oil |
| 1 |
c |
Stock |
| 1/2 |
c |
Soy sauce |
INSTRUCTIONS
1. Prepare Lion's Head porkballs (see steps 1 to 4 in recipe "Lion's
Head"); cut mustard cabbage as in step 5.
2. Heat oil in a heavy pan and brown porkballs quickly. Add stock and
soy sauce and bring to a boil; then simmer, covered, 30 minutes.
3. Add cabbage; simmer, covered, 30 to 40 minutes more.
VARIATION: Make smaller porkballs and saut. 15 to 20 minutes. Top with
Chinese cabbage stems, cut in 3-inch sections. Simmer, covered, with no
additional liquid, 10 to 15 minutes more.
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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