Stir-fried deep-fried porkball and spinach
6 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Deep-fried porkballs |
| 1 | pounds | Spinach |
| 2 | \N | Cloves garlic |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Water |
| 1½ | tablespoon | Oil |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
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, .