| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | Chinese | 1 | Servings | |
INGREDIENTS
| 1 | lb | Ground beef |
| 1 | Egg | |
| 1 | ts | Salt |
| 1/4 | ts | Black pepper |
| 3 | tb | Chopped green onion |
| 3 | tb | Cornstarch |
| 1 | cn | (8 oz.) pineapple wedges |
| 3 | tb | Vegetable oil |
| 2 | tb | Soy sauce |
| 3 | tb | Cider vinegar |
| 1/3 | c | Sugar |
| 1/3 | c | Water |
| 2 | Green peppers, cut julienne |
INSTRUCTIONS
from "Myra Waldo's Chinese Cookbook" Mix together the beef, egg, salt, pepper, green onion and 1 Tblsp. cornstarch. Shape into marble-sized balls. Drain the pineapple, but reserve the syrup. Heat 2 Tblsp. oil in a skillet; brown the meatballs in it. Remove. Add the remaining oil to the skillet. Mix together the remaining cornstarch, the soy sauce, vinegar, sugar, water and pineapple syrup. Add to the skillet, stirring steadily until thickened. Add the pineapple, green peppers and meatballs. Bring to a boil and cook 3 minutes. Serves 4-6 Posted to TNT - Prodigy's Recipe Exchange Newsletter by CatRescuer@aol.com on Feb 26, 1997.
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”