Blend minced pork, seasonings, diced spring onion, diced ginger, egg white and 1 tbsp cornflour. Stir into sticky paste and then knead into meat balls. Cut cabbage into pieces. Stir-fry with oil and salt. Dish up. Heat 6 cups oil and fry meat balls over medium heat for 2 minutes. Dish up. Bring oil to boil and fry meat balls again over high heat for 1/2 minute. Dish up. Saute shredded spring onion with some oil. Pour in sauce and cornflour, bring to boil. Put in meat balls and stir. Arrange on cabbage and serve. Posted to recipelu-digest Volume 01 Number 237 by James and Susan Kirkland
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|Serving Size: 1 Serving (2602g)|
|Recipe Makes: 1|
|Calories from Fat: 709 (36%)|
|Amt Per Serving||% DV|
|Total Fat 78.8g||105 %|
|Saturated Fat 28.1g||141 %|
|Monounsaturated Fat 34.3g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 244.9mg||75 %|
|Sodium 3248.6mg||112 %|
|Potassium 4493mg||118 %|
|Total Carbohydrate 241g||71 %|
|Dietary Fiber 49.1g||196 %|
|Sugars, other 191.9g|
|Protein 89.9g||128 %|
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Calories per serving: 1979
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