| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Beef, Oriental, Meats, Wok |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1 |
sm |
Onion, minced |
| 1 |
|
Egg |
| 2 |
tb |
Soya sauce |
|
|
Salt |
|
|
Pepper |
| 2 |
tb |
Oil |
| 3 |
tb |
Brown sugar |
| 3 |
tb |
Cider vinegar |
| 1 |
c |
Pineapple chunks |
| 1 |
|
Green pepper, sliced |
| 1 |
|
Tomato, cut into wedges |
| 2 |
tb |
Corn starch, dissolved in |
| 1/2 |
c |
Water |
INSTRUCTIONS
1. Mix gorund beef, minced onion, egg, soya sauce, salt and pepper
together. Form mixture into very small meatballs, no larger than 1" in
diameter. Slice green pepper and tomato. Assemble other ingredients.
2. Heat oil in wok to smoking point. Carefully place meatballs into
wok. Brown meatballs thoroughly on all sides (about 12 minutes
cooking time). Remove them to a serving platter. Pour meat juices
over meatballs.
3. Take a piece of paper toweling and wipe wok clean of any residue.
Place 3 tablespoons brown sugar and 3 tablespoons cider vinegar in
wok. Cook until the sugar is dissolved. Add tomato, green pepper, and
pineapple chunks to wok. Cook everything 3 minutes. Stir up corn
starch solution thoroughly. Add to wok, stirring everything well.
Cook two or three minutes until corn starch solution is clear instead
of cloudy. Pour over meatballs.
NOTE: Try to keep your meatballs as tiny as possible, as they will
absorb the sweet and sour sauce better. The appearance of the dish
will also be nicer.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cc-wok.zip
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