Embroidered fish balls

Ingredients

• 1 pound fillet of sole
• 1 ounce cooked Virginia ham
• 1 cup bok choy, leaves only
• 4 dried black mushrooms, soaked in boiling water 20 minutes, cooked 20 minutes, stems removed
• 1 bamboo shoot
• 1 teaspoon salt
• 2 tablespoons cornstarch (enough to form balls)
• 1 teaspoon dry sherry
• 1 egg
• 2 cups oil for deep-frying

• 1 cup chicken stock
• 1 tablespoon cornstarch
• 1 tablespoon Virginia ham, minced

1. Into large bowl slice sole, ham, green leaves of bok choy or spinach, mushrooms, and bamboo shoot into julienne strips.
2. Mix with salt, cornstarch, sherry, and egg. If necessary, add more cornstarch and form into balls 1 1/2 inches in diameter.
3. Heat oil to 375 degrees in wok. Drop in balls a few at a time. Deep-fry until color changes and remove. Drain.
4. Serve with peppercorn salt or the following sauce:
5. Sauce: Bring 1 cup chicken stock to boil. Thicken with 1 tablespoon dissolved cornstarch. Sprinkle with 1 tablespoon cooked minced Virginia ham.