Yield: 1 servings
|1 pounds||Ground pork|
|6 ounces||Chopped cooked or canned crab meat|
|\N \N||Black pepper|
|4 slices||Minced ginger|
|1 tablespoon||Light soy sauce|
|1 pounds||Celery or chinese cabbage|
|1 tablespoon||Cornstarch mixed with 3 tb. water|
Cut celery/or chinese cabbage into 2-inch segments.
Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper, scallion, ginger and soy sauce into 5 large meatballs. Heat oil then fry meat balls until brown, approximately 8 minutes. Add broth and cover. Simmer for 15 minutes. Add celery or Chinese cabbage. When cabbage is done but crisp, add water cornstarch mixture to thicken.