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Name: Braised Porkballs and Cauliflower
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 tb Cornstarch; 1 sl Fresh ginger root; 1 md Cauliflower; 1 1/2 tb Soi; 1 c Vegetable stock; 1 lb Porkballs; 1 ts Sugar; 1 1/2 tb Vegetable oil; 1/2 ts Salt; 2 tb Soy sauce; 1/4 c Water

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INGREDIENTS

2 tb Cornstarch
1 sl Fresh ginger root
1 md Cauliflower
1 1/2 tb Soi
1 c Vegetable stock
1 lb Porkballs
1 ts Sugar
1 1/2 tb Vegetable oil
1/2 ts Salt
2 tb Soy sauce
1/4 c Water

Servings

INSTRUCTIONS

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.

NOTES

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Braised Porkballs and Cauliflower

2 tb Cornstarch
1 sl Fresh ginger root
1 md Cauliflower
1 1/2 tb Soi
1 c Vegetable stock
1 lb Porkballs
1 ts Sugar
1 1/2 tb Vegetable oil
1/2 ts Salt
2 tb Soy sauce
1/4 c Water

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 G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (632g)
Recipe Makes: 4 Servings

Calories: 108
Calories from Fat: 32 (30%)

Amt Per Serving		% DV

	Total Fat 3.6g	5 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 1580.6mg		55 %
Potassium 462.1mg		12 %
Total Carbohydrate 18g		5 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 14g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 108

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