Braised porkballs and cauliflower
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Braised porkballs and cauliflower
  Cauliflower    Meat  
Last updated 6/12/2012 1:10:03 AM. Recipe ID 37192. Report a problem with this recipe.
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      Title: Braised porkballs and cauliflower
 Categories: Meat
      Yield: 4 Servings
 
      1 lb Porkballs
      1 md Cauliflower
      1 sl Fresh ginger root
  1 1/2 tb Oil
    1/2 ts Salt
  1 1/2 tb Soi
      1 c  Stock
      2 tb Cornstarch
      2 tb Soy sauce
      1 ts Sugar
    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 , ISBN 0-517-65870-4.




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Recipe ID 37192 (Apr 03, 2005)

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