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Title: Chinese: Crab Meat Lion'S Head - Shanghai
Yield: 1 Servings

Ingredients

      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
      1    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

Instructions

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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