DEEP-FRIED FISHBALLS AND CHINESE CABBAGE

Deep-Fried Fishballs And Chinese Cabbage image

Number Of Ingredients 14

1 head chinese cabbage
2 slices fresh ginger root
10 Basic Fishballs
oil for deep-frying
2 tablespoons oils
salt
1/3 cup Stock, Chicken or favorite stock
1/4 cup sherry
1 teaspoon soy sauce
1/4 teaspoon sugar
dash pepper
1/2 teaspoon salt
1 tablespoon cornstarch
3 tablespoons water

Steps:

1. Cut Chinese cabbage in 2-inch sections. Crush ginger root. 2. Prepare Fishballs (from the Edit Tap, click to open recipe and follow instructions) with any of the Fishball Mixtures A-D. 3. Heat oil to bubbling. Add fishballs, a few at a time, and deep-fry until golden. Drain on paper toweling. 4. Heat remaining oil. Add ginger root and stir-fry a few times. Add Chinese cabbage and stir-fry until tender but still crisp. Transfer to a warm serving platter and sprinkle lightly with salt. Place fish balls on top. 5. Meanwhile, in a saucepan, heat stock. Stir in sherry and soy sauce and 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 fish balls and cabbage and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves