|Dried black mushrooms||6|
|Fat||2 Cup (32 tbs) (for deep frying)|
|Fresh ginger root slices||2|
|Stock||1 Cup (16 tbs)|
1. Soak dried black mushrooms.
2. Mince or coarsely grind pork (with some fat), water chestnuts, scallions, ginger root and soaked mushrooms.
3. Beat egg lightly and blend in, along with cornstarch, sugar, salt, pepper and sherry. (Use a wooden spoon and do not overhandle: if mixed too long, the meat will lose its juices.)
4. Divide mixture into 4 parts and form each into a large meatball. (This is most easily done if the hands are moistened first with water.)
5. Heat oil and, using a strainer or wire basket, deep-fry meatballs until golden (about 5 minutes). Drain on paper toweling. Meanwhile separate leaves of mustard cabbage and cut each in 4-inch sections.
6. Heat remaining oil. Add cabbage and stir-fry until slightly softened (about 2 minutes). Transfer to a heavy pan or earthenware casserole, lining the sides and bottom.
7. Place meatballs over cabbage. Separately heat stock, then pour over. Simmer, covered, until done (about 1 1/2 hours).
8. Arrange cabbage on a serving platter with meatballs on top. Blend cornstarch and remaining cold stock to a paste. Add to liquids in pan and cook, stirring, to thicken. Pour sauce over meatballs and serve.