Free Recipe Deep-Fried Fishballs and Chinese Cabbage
Recipe Type: F Recipes
Recipe Preparation: cook
Cooking Ingredients for Deep-Fried Fishballs and Chinese Cabbage Recipe
1 Head Chinese cabbage
2 sl Fresh ginger root
10 Fishballs
Oil for deep-frying
2 tb Oil
Salt
1/3 c Stock
1/4 c Sherry
1 ts Soy sauce
1/4 ts Sugar
1 ds Pepper
1/2 ts Salt
1 tb Cornstarch
3 tb Water
Deep-Fried Fishballs and Chinese Cabbage Preparation
1. Cut Chinese cabbage in 2-inch 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 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 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 0-517-65870-4.
Cooking Temperature:
Recipe Serves: 4
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