This dish is relatively inexpensive and is attractive and flavorful as well. Those who like Chinese-type food will find it especially welcome. For 4 servings you will need:

5 tbsp. cornstarch
Water
3 tbsp. soy sauce
Dry sherry
1 1/2 tsp. brown sugar, packed
1 lb. ground fresh pork
2 tbsp. oil
1 head Chinese cabbage, cut into 2" pieces
Hot cooked rice

1. Blend together 1 tablespoon of the cornstarch, 2 tablespoons water, 2 tablespoons of the soy sauce, 1 teaspoon sherry and 1/2 teaspoon of the brown sugar. Add pork, mixing lightly but thoroughly.

2. Let stand for 10 minutes. Shape mixture into 12 (1 1/2 inch) balls. Roll in 2 tablespoons of the cornstarch.

3. Heat oil in Dutch oven. Add pork balls, browning well. Remove to large saucepan. Reserve drippings in Dutch oven.

4. To saucepan, add 1 1/2 cups water, 1/4 cup sherry and remaining soy sauce and sugar. Bring to a boil. Cover and simmer for 35 minutes.

5. Reheat drippings. Add cabbage. Saute until wilted but still slightly crisp. Add pork balls, reserving broth in saucepan.

6. Blend 2 tablespoons cornstarch and 2 tablespoons water. Stir into broth in saucepan. Bring to a boil. Boil for 1 minute, stirring. Add to mixture in Dutch oven and toss well. Serve with rice.

For 2 servings: Half of the ingredients. For 8 servings: Double the ingredients.