Chinese: Crab Meat Lion's Head - Shanghai

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.