Recipe - Braised Porkballs And Cauliflower

1 pound Porkballs
1 md Cauliflower
1 sl Fresh ginger root
1 One half tablespoon Oil
One half teaspoon Salt
1 One half tablespoon Soi
1 cup Stock
2 tablespoon Cornstarch
2 tablespoon Soy sauce
1 teaspoon Sugar
One fourth cup Water

1. Prepare uncooked porkballs as in steps 1 and 2 of Basic Deepfried
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 stirfry 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 1/4inch slices.

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