SWEET
AND SOUR TURKEY BALLS
Marinade
half Cup minced scallions
half teaspoon finely mincedfresh ginger
2 tablespoons soy sauce
1 tablespoon corn oil
half teaspoons kosher salt
1 teaspoon rice wine
1 extra large egg
3 tablespoons water
1 pound ground veal or turkey
3 tablespoons corn oil
1 pound Chinese cabbage, shredded
half teaspoon kosher salt
half teaspoon sugar
2 cups corn oil
Sauce
4 tablespoons sugar
3 tablespoons distilled white vinegar
2 tablespoons soy sauce
half teaspoon kosher salt
1 tablespoon cornstarch mixed with 2/3 Cup water
1 teaspoon oriental sesame oil
1.
Combine the marinade ingredients with the ground
meat. Stir in one direction until the mixture
feels light and sticky.
2. Heat a wok and add the 3 tablespoons corn oil.
When the oil is hot, stir fry the Chinese cabbage
until it is coated with oil. Sprinkle on the salt
and sugar, stir and cover for a few minutes until
soft. Transfer to a serving platter and keep warm.
Wipe the wok clean.
3. Reheat the wok and add the 2 cups of corn oil.
While the oil is heating, wet your hands and form
the meat mixture into balls each about the size
of a large walnut. When the oil reaches 325_ F.,
deep fry the meatballs for 3 minutes, turning
frequently until done. Remove and drain on paper
towels. Place them on top of the cooked cabbage
and keep both warm.
4. Add 2 tablespoons of the frying oil to a saucepan.
Heat and add the sauce ingredients, stirring constantly
until the sauce simmers and thickens. Pour the
sauce over the turkey balls and cabbage and serve
hot.
CHINESE FOOD ZONE