Instructions: 1. Cut Chinese cabbage in 2-inch sections. Crush ginger root.

2. Prepare fishballs from any of the mixtures in recipes "Fishball Mixture A", B, C or D.

3. Heat oil to bubbling. Add fishballs, a few at a time, and deep-fry until golden. Drain on paper toweling.

4. Heat remaining oil. Add ginger root and stir-fry a few times. Add Chinese cabbage and stir-fry until tender but still crisp. Transfer to a warm serving platter and sprinkle lightly with salt. Place fishballs on top.

5. Meanwhile, in a saucepan, heat stock. Stir in sherry and soy sauceand heat; then add sugar, pepper, and remaining salt.

6. Blend cornstarch and cold water to a paste; then stir in to thicken.

Pour sauce over fishballs and cabbage and serve.

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