Chinese: Crab Meat Lion's Head

• 3 teaspoons vegetable oil
• 1 pound ground pork
• 6 ounces crab meat chopped
• 2 large eggs
• 2 teaspoons sherry
• 1 teaspoon salt
• 1 tablespoon cornstarch
• 1 x black pepper
• 2 each scallions, spring or green onions
• 4 slices ginger minced
• 1 tablespoon soy sauce, light
• 1 pound celery
• 1 tablespoon cornstarch mixed with 3 tb water

1. Cut celery/or chinese cabbage into 2-inch segments.
2. Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper, scallion, ginger and soy sauce into 5 large meatballs.
3. Heat oil then fry meat mals until brown, approximately 8 minutes.
4. Add broth and cover.
5. Simmer for 15 minutes.
6. Add celery.
7. When cabbage is done but crisp, add water cornstarch mixture to thicken.

vegetable oil, ground pork, crab meat, eggs, sherry, salt, cornstarch, black pepper, scallions, ginger, soy sauce, celery, cornstarch

Taken from recipeland.com/recipe/v/chinese-crab-meat-lions-head-47220 (may not work)