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, .

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