| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Chinese, Pork & ham | 1 | Servings |
INGREDIENTS
| 12 | oz | Minced pork |
| 3 | Stalks spring onion | |
| shredded | ||
| 1 | t | Diced ginger |
| 1 | T | Diced spring onion |
| 1 | Egg white | |
| 1/2 | Cabbage | |
| 1 1/2 | T | Light soy sauce |
| 1/2 | t | Salt |
| 1/2 | T | Wine |
| 1 | pn | Pepper |
| 4 | T | Vinegar |
| 3 | T | Sugar |
| 1 | T | Light soy sauce |
| 1/3 | t | Salt |
| 1/2 | t | Flavored powder |
| 1 | t | Sesame oil |
| 3/4 | c | Water |
| 2 | t | Cornflour to thicken sauce |
INSTRUCTIONS
1997 Blend minced pork, seasonings, diced spring onion, diced ginger, egg white and 1 tbsp cornflour. Stir into sticky paste and then knead into meat balls. Cut cabbage into pieces. Stir-fry with oil and salt. Dish up. Heat 6 cups oil and fry meat balls over medium heat for 2 minutes. Dish up. Bring oil to boil and fry meat balls again over high heat for 1/2 minute. Dish up. Saute shredded spring onion with some oil. Pour in sauce and cornflour, bring to boil. Put in meat balls and stir. Arrange on cabbage and serve. Posted to recipelu-digest Volume 01 Number 237 by James and Susan Kirkland <kirkland@gj.net> on Nov 10,
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