Recipe - Braised Beef Balls

1 pound Beef
1 Egg
One fourth cup Dry bread crumbs
One fourth cup Water
1 tablespoon Cornstarch
One half teaspoon Salt
1 teaspoon Sherry
2 tablespoon Oil
One half cup Water
2 tablespoon Soy sauce
1 pound Spinach
One half teaspoon Salt

1. Remove fat and tendons from beef; then mince or grind.

2. Beat egg lightly and add to beef, along with dry bread crumbs, cold
water, cornstarch, salt and sherry. Blend well, but do not overhandle meat.
Form into walnutsize balls.

3. Heat oil to smoking in a heavy pan. Brown beef balls quickly but lightly
and remove. Drain fat into another pan.

4. Heat remaining water in original pan and stir in soy sauce. Return beef
balls. Bring quickly to a boil; then simmer, covered, 30 minutes, turning
several times.

5. Wash spinach and remove tough stems. Reheat beef fat in second pan. (If
it's less than 2 tablespoons, add peanut oil to make up difference.)

6. Add remaining salt, then spinach. Stirfry spinach until slightly
softened (about 1 to 2 minutes). Top with beef balls and cook, covered, 2
minutes more over low heat. Serve hot. VARIATION: For the spinach,
substitute Chinese lettuce, cut in 2inch sections; stirfry until tender.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.