| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Deep-fried porkballs |
| 1 |
lb |
Spinach |
| 2 |
|
Cloves garlic |
| 1 |
tb |
Cornstarch |
| 1/4 |
c |
Water |
| 1 1/2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
1. Prepare Basic Deep-fried Porkballs (see recipe).
2. Wash spinach and remove tough stems. Crush garlic. Blend cornstarch
and cold water to a paste.
3. Heat oil. Brown garlic lightly and discard. Add spinach, salt and
sugar. Stir-fry until spinach softens slightly (about 1 to 2 minutes).
4. Add porkballs and stir-fry only to heat through. Then stir in
cornstarch paste to thicken. Serve at once.
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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