Recipe - Chinese: Crab Meat Lions Head - Shanghai

3 teaspoon Oil
1 pound Ground pork
6 ounce Chopped cooked or canned
crab meat
2 Eggs
2 teaspoon Sherry
1 teaspoon Salt
1 tablespoon Cornstarch
Black pepper
2 Scallions
4 sl Minced ginger
1 tablespoon Light soy sauce
1 pound Celery or chinese cabbage
1 tablespoon Cornstarch mixed with 3 tb.
water

Cut celery/or chinese cabbage into 2inch segments.

Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper, scallion,
ginger and soy sauce into 5 large meatballs. Heat oil then fry meat mals
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini