Braised porkballs and cauliflower

Yield: 4 Servings

Measure Ingredient
1 pounds Porkballs
1 medium Cauliflower
1 slice Fresh ginger root
1½ tablespoon Oil
½ teaspoon Salt
1½ tablespoon Soi
1 cup Stock
2 tablespoons Cornstarch
2 tablespoons Soy sauce
1 teaspoon Sugar
¼ cup Water

1. Prepare uncooked porkballs as in steps 1 and 2 of Basic Deep-fried Porkballs (see recipe).

2. Break cauliflower into small flowerets. Shred ginger root.

3. Heat oil in a heavy pan. Add salt and ginger, then porkballs. Brown lightly; then remove from pan.

4. Heat remaining oil. Add cauliflower and stir-fry to coat with hot oil (about 2 minutes). Return porkballs.

5. Add stock. Bring to a boil; then simmer, covered, until pork is cooked through and cauliflower is tender, but still crunchy (about 8 minutes).

6. Blend cornstarch, soy sauce, sugar and cold water to a paste, then stir in to thicken sauce.

NOTE: Uncooked porkballs may be prepared a day or two in advance, provided they are parboiled for several minutes, then drained, cooled and refrigerated until needed.

VARIATION: For the cauliflower, substitute either 1 pound string beans, stemmed and cut in thirds; or broccoli, broken in flowerets, and the stems cut diagonally in ¼-inch slices.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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