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Chinese: Crab Meat Lion's Head - Shanghai

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      Title: CHINESE: CRAB MEAT LION'S HEAD - SHANGHAI
 Categories: Main dish, Meats, Ethnic, Chinese
      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 mals 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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