| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Main dish, Meats, Ethnic, Chinese |
1 |
Servings |
INGREDIENTS
| 3 |
ts |
Oil |
| 1 |
lb |
Ground pork |
| 6 |
oz |
Chopped cooked or canned crab meat |
| 2 |
|
Eggs |
| 2 |
ts |
Sherry |
| 1 |
ts |
Salt |
| 1 |
tb |
Cornstarch |
|
|
Black pepper |
| 2 |
|
Scallions |
| 4 |
sl |
Minced ginger |
| 1 |
tb |
Light soy sauce |
| 1 |
lb |
Celery or chinese cabbage |
| 1 |
tb |
Cornstarch mixed with 3 tb. water |
INSTRUCTIONS
Cut celery/or chinese cabbage into 2-inch segments.
Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper, scallion,
ginger and soy sauce into 5 large meatballs. Heat oil then fry meat mals
until brown, approximately 8 minutes. Add broth and cover. Simmer for 15
minutes. Add celery or Chinese cabbage. When cabbage is done but crisp,
add water cornstarch mixture to thicken.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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