| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables, Grains |
|
Beef and po, Cookbook |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1 |
sm |
Onion, grated |
| 1 |
|
Egg, lightly beaten |
| 1/3 |
c |
Bread crumbs |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground ginger |
| 1/4 |
ts |
Crushed dried hot peppers |
| 2 |
tb |
Vegetable oil, for frying |
| 1 |
|
Onion, coarsely chopped |
| 3 |
|
Cloves garlic, crushed |
| 1 |
tb |
Gingerroot, finely minced |
| 1/4 |
ts |
Crushed dried hot peppers |
| 1 |
|
Green bell pepper, (small) seeded and cut in chunks |
| 1 |
|
Red bell pepper, seeded and cut in chunks |
| 2 |
c |
Pineapple chunks, packed in juice, not syrup, drained, with 1/2 cup of the juice reserved |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Rice vinegar |
| 1/2 |
ts |
Sugar |
| 5 1/2 |
tb |
Cornstarch |
| 2 |
c |
Rice, cooked and hot |
INSTRUCTIONS
1. Make the meatballs: In a bowl combine the beef, grated onion, egg, bread
crumbs, salt, ginger, and hot peppers. Mix thoroughly, then form into small
balls each about the size of a small walnut.
2. Film the bottom of a large skillet with the oil. Add the meatballs, turn
heat to moderate, and brown the meatballs slowly, turning them so that they
brown evenly on all sides. As the meatballs brown, remove them from the pan
with a slotted spoon and set aside.
3. When all the meatballs have been browned, pour off and discard the fat
in the pan leaving just enough to film the bottom. Add the chopped onion,
garlic, gingerroot. and hot peppers. Saute, stirring, over moderate heat
until the onion begins to turn gold.
4. Add the chopped peppers and saute' a few minutes. Add the meatballs and
the drained pineapple chunks to the pan.
5. In a small bowl combine the pineapple juice, soy sauce, vinegar, sugar,
and corn-starch. Mix until thoroughly blended.
6. Turn the heat up to moderately high, and stir the meatballs, pineapple,
and peppers until they are very hot. Pour in the sauce mixture and cook,
stirring, until the sauce is thickened and the meatballs, pineapple, and
peppers are evenly glazed and hot. Serve with plain hot cooked rice. Typos
by <adamsfmle@sprintmail.com>
Recipe by: Elisabeth Rozin; Blue Corn and Chocolate
Posted to MC-Recipe Digest V1 #381 by Brenda Adams
<adamsfmle@sprintmail.com> on Jan 19, 1997.
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”