Crab Meat Lion's Head - Shanghai

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Title: CRAB MEAT LION'S HEAD - SHANGHAI
Categories: Chinese, Pork, Seafood
Yield: 1 servings

3 ts Oil
1 lb Ground pork
6 oz Chopped cooked or canned
- crab meat
2 Eggs
2 ts Sherry
1 ts Salt
1 tb Cornstarch
Black pepper
2 Scallions
4 sl Minced ginger
1 tb Light soy sauce
1 lb Celery or chinese cabbage
1 tb 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.

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