| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1 | lb | Porkballs |
| 1 | md | Cauliflower |
| 1 | sl | Fresh ginger root |
| 1 1/2 | tb | Oil |
| 1/2 | ts | Salt |
| 1 1/2 | tb | Soi |
| 1 | c | Stock |
| 2 | tb | Cornstarch |
| 2 | tb | Soy sauce |
| 1 | ts | Sugar |
| 1/4 | c | Water |
INSTRUCTIONS
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.
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