Serves: 4
Total Calories: 351

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

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.

Nutritional Facts:

Serves: 4
Total Calories: 351
Calories from Fat: 113

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Fish
Basic Braised Soy Fish
Basic Deep-Fried Fish, In Pieces
Basic Deep-Fried Fish, In Pieces: Coatings I
Basic Deep-Fried Fish, In Pieces: Coatings II
Basic Deep-Fried Fish, Whole
Basic Deep-Fried Fish, Whole: Coatings
Basic Fishballs
Basic Steamed Fish
Braised Bitter Melon Stuffed With Minced Fish
Braised Carp In Chicken Fat I
Braised Carp In Chicken Fat II
Braised Fish Steaks And Vegetables
Braised Fish Steaks With Bean Curd
Braised Fish Stuffed With Pork
Braised Fish With Deep-Fried Bean Curd
Braised Soy Fish With Mushrooms And Bamboo Shoots I
Braised Soy Fish With Mushrooms And Bamboo Shoots II
Braised Soy Fish With Oyster Sauce
Braised Soy Fish With Red Dates
Clear-Simmered Fish I
Clear-Simmered Fish II
Clear-Simmered Fish III
Deep-Fried Bean Curd Stuffed With Minced Fish
Deep-Fried Fillets With Egg Whites
Deep-Fried Fish Fillets With Vinegar Sauce
Deep-Fried Fish Rolls With Almonds
Deep-Fried Fish Rolls With Ham And Spanish
Deep-Fried Fish Rolls With Pork
Deep-Fried Fish Sections With Vegetables
Deep-Fried Fish Squares, Szechwan Style
Deep-Fried Fish With Vegetables
Deep-Fried Fishballs And Chinese Cabbage
Deep-Fried Marinated Fish Fillets With Sesame Seeds
Deep-Fried Marinated Fish, In Pieces
Deep-Fried Marinated Sweet-and-Pungent Fish, Whole
Deep-Fried Small Marinated Fish
Deep-Fried Sweet-and-Pungent Fish, Shanghai Style
Fishball Mixture A
Fishball Mixture B
Fishball Mixture C
Fishball Mixture D
Pan-Fried Fish Cakes
Pan-Fried Fish Fillets With Eggs
Pan-Fried Fish Fillets With Pineapple
Pan-Fried Marinated Fish Steaks
Pan-Fried Stuffed Fish Skin
Pan-Fried Sweet-and-Pungent Fish
Pan-Fried Sweet-and-Pungent Fish Steaks
Red-Simmered Fish
Simple Pan-Fried Fish
Steamed Dried Fish
Steamed Fish Topping: Basic
Steamed Fish Topping: Black Bean Sauce I
Steamed Fish Topping: Black Bean Sauce II
Steamed Fish Topping: Brown Bean Sauce I
Steamed Fish Topping: Brown Bean Sauce II
Steamed Fish Topping: Dried Olives
Steamed Fish Topping: Ham
Steamed Fish Topping: Lily Buds I
Steamed Fish Topping: Lily Buds II
Steamed Fish Topping: Mushrooms I
Steamed Fish Topping: Mushrooms II
Steamed Fish Topping: Mushrooms III
Steamed Fish Topping: Shrimp Sauce
Steamed Fish Topping: Tea Melon
Steamed Fish With Subgum Ginger
Steamed Fishballs
Steamed Whitefish Steak
Stir-Fried Fish And Bean Sprouts
Stir-Fried Fish With Lily Buds
Stir-Fried Fish With Vegetables
Stir-Fried Minced Fish and Chinese Turnip