| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Chinese | Chinese5 | 4 | servings |
INGREDIENTS
| 1 1/2 | lb | Ground round |
| 1/4 | c | Parmesan cheese |
| 1/4 | c | Catsup |
| 1/2 | c | Bread crumbs |
| 1/4 | c | Milk |
| 1 | Egg | |
| 3/4 | c | Water |
| 3 | tb | Brown sugar |
| 3 | tb | Catsup |
| 4 | ts | Cornstarch |
| 1/4 | c | Vinegar |
| 1/4 | c | Orange juice |
| 1 | tb | Lemon juice |
| 2 | tb | Oil |
| 1 | Clove garlic | |
| 2 | tb | Scallions; chopped |
| 1 | ts | Ginger root; peeled, grated |
| 2 | tb | Oil |
| 2 | Green peppers; diced | |
| 1 | lg | Onion; diced |
| 1 | Tomato; cut in eighths | |
| 8 | oz | Pineapple chunks in juice; drained |
INSTRUCTIONS
SWEET & SOUR SAUCE REMAINING INGREDIENTS Make small meatballs and set aside. Combine sauce ingredients and set aside. Add oil to hot wok. Swirl. Stir fry garlic, scallions and ginger for 30 seconds. Add meat balls and gently stir fry for about 1 minute. Remove ingredients from wok. and set aside. Wipe wok clean. Reheat wok, add oil and stir fry green peppers, onion and tomato in consecutive order, stirring 30 seconds after each addition. Push vegetables to side of wok. Restir sweet and sour sauce and pour itno center of wok, stirring until thickened and bubbly. Return meatballs to wok along with pineapple. Heat thoroughly and serve. Recipe by: Sue Klapper - KCXJ08A Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
A Message from our Provider:
“Beauty: an act of God”