| 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
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