Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Head Chinese cabbage |
2 slices | Fresh ginger root |
10 \N | Fishballs |
\N \N | Oil for deep-frying |
2 tablespoons | Oil |
\N \N | Salt |
⅓ cup | Stock |
¼ cup | Sherry |
1 teaspoon | Soy sauce |
¼ teaspoon | Sugar |
1 dash | Pepper |
½ teaspoon | Salt |
1 tablespoon | Cornstarch |
3 tablespoons | Water |
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, .