| 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.
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