Chinese recipes
Crab Meat Lion's Head - Shanghai
3 teaspoon oil
1 lb ground pork
6 oz chopped cooked or canned crab meat
2 eggs
2 teaspoon sherry
1 teaspoon salt
1 tablespoon cornstarch
1 black pepper
2 scallions
4 slice minced ginger
1 tablespoon light soy sauce
1 lb celery or chinese cabbage
1 tablespoon cornstarch mixed with 3 tb. water

Cut celery/or chinese cabbage into 2-inch segments.

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

Yield: 1 servings

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