| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
Chinese |
Hamburger, Beef, Chinese |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(20 oz) pineapple chunks |
|
|
Packed in juice |
| 1 |
lb |
Lean ground beef |
| 1 |
lg |
Egg |
| 1 |
c |
Fresh bread crumbs, about |
|
|
2 slices bread |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Ground ginger |
| 2 |
tb |
Vegetable oil |
| 3 |
md |
Scallions, cut into 1" |
|
|
Pieces,about 3/4 cups |
| 1 |
cl |
Garlic, crushed |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Cider vinegar |
| 1 |
tb |
Light brown sugar, firmly |
|
|
Packed |
| 1/4 |
ts |
Ground red cayenne pepper |
| 4 |
oz |
Fresh Chinese pea pods OR |
| 6 |
oz |
Frozen pea pods, thawed |
INSTRUCTIONS
Drain pineapple well,reserving 3/4 cup juice;set aside.In a large
bowl,combine beef,egg,bread crumbs,salt and ginger;using hands or wooden
spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over
medium-high heat,heat oil;add meatballs;cook about 12 minutes, turning
frequently until well browned on all sides.Using slotted spoon, remove to
plate.To drippings in skillet,add scallions and garlic;cook, still over
medium-high heat,about 5 minutes,stirring frequently until tender-crisp.In
small bowl,stir reserved pineapple juice into cornstarch until blended and
smooth;add to skillet along with vinegar,sugar and ground red
pepper.Increase heat to high;bring to a boil,stirring.Boil 1 minute.Return
meatballs to skillet along with pineapple chunks and pea pods;cook 3 to 5
minutes longer until heated through and pea pods are crisp-tender.Makes 4
servings.
A Message from our Provider:
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