| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Pork |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Minced pork |
| 2 |
sl |
White bread; without crust and soaked in 1 cup water |
| 1/2 |
lb |
Tienstin cabbage; cut into 2 sections |
| 4 |
|
Stalks spring onion |
| 4 |
|
Dried black mushrooms; soaked in water to soften |
| 2 |
sl |
Root ginger |
| 1/3 |
oz |
Vermicelli or glass noodles; soaked in water to soften |
| 1 |
tb |
Dried shrimps; soaked in water |
| 1 |
sm |
Plate of cornstarch to coat |
|
|
The meatballs for frying |
| 2 |
tb |
Light soy sauce |
| 1/2 |
tb |
Cornstarch |
| 1 |
ts |
Sugar |
| 1 |
ts |
Ginger juice |
| 1/2 |
ts |
Sesame oil |
|
|
Salt and pepper to taste |
| 1 |
tb |
Oil |
| 3 |
c |
Chicken stock |
| 3 |
tb |
Cornstarch; mixed with the chicken stock |
| 1 |
tb |
Dark soy sauce |
INSTRUCTIONS
SEASONING
SAUCE
Squeeze the bread dry and mix well into the minced meat with the seasoning.
Divide the mixture into four to make four meat balls. Roll them in the
plate of cornstarch and deep fry in hot oil. Set aside. Heat 2 tbsps oil
in claypot and brown the ginger slices and spring onions. Add the shrimps,
cabbage and mushrooms. Pour in the ingredients for the sauce and bring it
to the boil. Add the meatballs and vermicelli and cook on low heat for 15
mins. Adjust seasoning.
From : Sherree Johansson 1:102/125.8 08 Mar 96 12:43:00
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Mar 18, 98
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