| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | cn | (3 ounces) chopped mushrooms |
| 1 | lb | Ground beef |
| 1/2 | lb | Ground lean pork |
| 1 | tb | Sherry (optional) |
| 1 | ts | Instant minced onion |
| Soy sauce | ||
| 1 | tb | Cooking oil |
| 1 | Beef bouillon cube | |
| 1 | sm | Onion thinly sliced |
| 1 | md | Green pepper; slivered |
| 1 2/3 | c | Drained pineapple chunks |
| 1/4 | c | Sugar |
| 1/4 | c | Vinegar |
| 3 | tb | Cornstarch |
| Hot cooked rice |
INSTRUCTIONS
Drain mushrooms, reserving liquid. Add enough water to liquid to make 1 cup and set aside. Mix meats, mushrooms, sherry, instant onion, and 2 tablespoons soy sauce. Shape into 12 to 16 balls and brown on all sides in hot oil. Drain off fat. Add 1 cup reserved liquid and bouillon cube. Cover and simmer for 30 minutes. Add next 3 ingredients. Blend 2 teaspoons soy sauce and remaining ingredients. Stir gradually into hot mixture. cover and cook for 10 minutes, stirring frequently. Serve on rice. Posted to EAT-L Digest by Al & Diane Johnson <johnson@NEGIA.NET> on Sep 14, 1997
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