Chinese: Crab Meat Lion's Head
Yield
1 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | teaspoons |
vegetable oil
|
|
| 1 | pound |
ground pork
|
|
| 6 | ounces |
crab meat
chopped |
|
| 2 | large |
eggs
|
|
| 2 | teaspoons |
sherry
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | x |
black pepper
|
*
|
| 2 | each |
scallions, spring or green onions
|
|
| 4 | slices |
ginger
minced |
|
| 1 | tablespoon |
soy sauce, light
|
|
| 1 | pound |
celery
|
|
| 1 | tablespoon |
cornstarch
mixed with 3 tb water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 453.6 | g |
ground pork
|
|
| 173.4 | ml/g |
crab meat
chopped |
|
| 2 | large |
eggs
|
|
| 1E+1 | ml |
sherry
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
cornstarch
|
|
| 1 | x |
black pepper
|
*
|
| 2 | each |
scallions, spring or green onions
|
|
| 4 | slices |
ginger
minced |
|
| 15 | ml |
soy sauce, light
|
|
| 453.6 | g |
celery
|
|
| 15 | ml |
cornstarch
mixed with 3 tb water |
|
Directions
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 mals until brown, approximately 8 minutes.
Add broth and cover.
Simmer for 15 minutes.
Add celery.
When cabbage is done but crisp, add water cornstarch mixture to thicken.
