| 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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