Recipe - Crab Meat Lions Head

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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip