| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
Chinese |
China, Seafood, Ham/pork, Archived |
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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