1. Prepare fishballs according to recipe "Basic Fishballs". Mince scallion.

2. Bring stock to a boil. Add salt. Lower fishballs in one at a time so they won't splash. Simmer, uncovered, 3 minutes. Add minced scallion. Simmer 1 minute more.

(soaked), 1 or 2 Cakes bean curd and 1/2 cup bamboo shoots, all slivered; bring to a boil and simmer 1 minute before adding salt and fishballs.

In step 2, add to boiling stock 1 Cup Chinese cabbage stems and 1/2 cup celery, both slivered. Simmer, uncovered, 5 minutes before adding salt and fishballs.

Add, with fishballs, 1/4 pound peastarch noodles (soaked).

Add, with scallion, 1/2 cup spinach or water cress, chopped.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.