Recipe - Deep-Fried Fishballs And Chinese Cabbage

1 Head Chinese cabbage
2 sl Fresh ginger root
10 Fishballs
Oil for deepfrying
2 tablespoon Oil
Salt
1/3 cup Stock
One fourth cup Sherry
1 teaspoon Soy sauce
One fourth teaspoon Sugar
1 ds Pepper
One half teaspoon Salt
1 tablespoon Cornstarch
3 tablespoon Water

1. Cut Chinese cabbage in 2inch 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 deepfry until
golden. Drain on paper toweling.

4. Heat remaining oil. Add ginger root and stirfry a few times. Add
Chinese cabbage and stirfry 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.