1. Prepare uncooked porkballs as in steps 1 and 2 of Basic Deep-fried
Porkballs (see recipe).
2. Break cauliflower into small flowerets. Shred ginger root.
3. Heat oil in a heavy pan. Add salt and ginger, then porkballs. Brown
lightly; then remove from pan.
4. Heat remaining oil. Add cauliflower and stir-fry to coat with hot oil
(about 2 minutes). Return porkballs.
5. Add stock. Bring to a boil; then simmer, covered, until pork is
cooked through and cauliflower is tender, but still crunchy (about 8
minutes).
6. Blend cornstarch, soy sauce, sugar and cold water to a paste, then
stir in to thicken sauce.
NOTE: Uncooked porkballs may be prepared a day or two in advance,
provided they are parboiled for several minutes, then drained, cooled and
refrigerated until needed.
VARIATION: For the cauliflower, substitute either 1 pound string beans,
stemmed and cut in thirds; or broccoli, broken in flowerets, and the stems
cut diagonally in 1/4-inch slices.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!