| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Fish | 4 | Servings |
INGREDIENTS
| 1 | Head Chinese cabbage | |
| 2 | sl | Fresh ginger root |
| 10 | Fishballs | |
| Oil for deep-frying | ||
| 2 | tb | Oil |
| Salt | ||
| 1/3 | c | Stock |
| 1/4 | c | Sherry |
| 1 | ts | Soy sauce |
| 1/4 | ts | Sugar |
| 1 | ds | Pepper |
| 1/2 | ts | Salt |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
INSTRUCTIONS
1. Cut Chinese cabbage in 2-inch sections. Crush ginger root. 2. Prepare fishballs from any of the mixtures in recipes "Fishball Mixture A", B, C or D. 3. Heat oil to bubbling. Add fishballs, a few at a time, and deep-fry until golden. Drain on paper toweling. 4. Heat remaining oil. Add ginger root and stir-fry a few times. Add Chinese cabbage and stir-fry until tender but still crisp. Transfer to a warm serving platter and sprinkle lightly with salt. Place fishballs on top. 5. Meanwhile, in a saucepan, heat stock. Stir in sherry and soy sauceand heat; then add sugar, pepper, and remaining salt. 6. Blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over fishballs and cabbage and serve. 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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