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 , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.