| 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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