Free Recipe Braised Porkballs and Cauliflower
Recipe Type: Free Meat Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Braised Porkballs and Cauliflower Recipe
1 lb Porkballs
1 md Cauliflower
1 sl Fresh ginger root
1-1/2 tb Oil
1/2 ts Salt
1-1/2 tb Soi
1 c Stock
2 tb Cornstarch
2 tb Soy sauce
1 ts Sugar
1/4 c Water
Braised Porkballs and Cauliflower Preparation
1. Prepare uncooked porkballs as in steps 1 and 2 of Basic Deep-fried Porkballs (see recipe). 2. Break cauliflower into small flowerets. Shred ginger root. 3. Heat oil in a heavy pan. Add salt and ginger, then porkballs. Brown lightly; then remove from pan. 4. Heat remaining oil. Add cauliflower and stir-fry to coat with hot oil (about 2 minutes). Return porkballs. 5. Add stock. Bring to a boil; then simmer, covered, until pork is cooked through and cauliflower is tender, but still crunchy (about 8 minutes). 6. Blend cornstarch, soy sauce, sugar and cold water to a paste, then stir in to thicken sauce. NOTE: Uncooked porkballs may be prepared a day or two in advance, provided they are parboiled for several minutes, then drained, cooled and refrigerated until needed. VARIATION: For the cauliflower, substitute either 1 pound string beans, stemmed and cut in thirds; or broccoli, broken in flowerets, and the stems cut diagonally in 1/4-inch slices. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, .
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