Deep-fried fishballs and chinese cabbage
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head Chinese cabbage | |
| 2 | slices | Fresh ginger root |
| 10 | Fishballs | |
| Oil for deep-frying | ||
| 2 | tablespoons | Oil |
| 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 |
Directions
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, .