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Chinese Recipe : Sweet and Pungent Meatballs
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Serves 6
Ingredients:
- 1 1/2 lbs. ground pork
- 1/2 c. finely chopped celery
- 1/2 c. finely chopped onion
- 1/2 tsp. salt
- Dash of pepper
- 1 tbsp. rice wine or dry sherry
- 2 tbsp. soy sauce
- 2 tbsp. cornstarch
- 1 tsp. granulated sugar
- Oil for frying
Sauce:
- 2 carrots
- 2 med. size green peppers
- 1 can (8 oz.) pineapple chunks
- 1 1/2 tbsp. oil
- 1 tbsp. brown sugar
- 1/2 tsp. salt
- Dash of pepper
- 1/4 tbsp. white vinegar
- 1 tomato, peeled, cut into 8 wedges
- 1 tbsp. cornstarch
Directions:
- Make meatballs: In large bowl combine pork, celery, onion, salt, pepper, sherry, soy sauce, cornstarch, granulated sugar. Mix lightly with a fork. Lightly shape into 1 inch diameter meatballs.
- In wok heat oil and fry meatballs 4 or 5 at a time until golden brown, about 2 to 3 minutes. Drain on paper towels.
- Pare carrots, cut V-shaped slits, 1/4 inches apart, down the length of the carrot, remove wedges. Slice carrots 1/8 inch thick.
- Wash peppers, remove seeds and ribs, cut into 1/4 inch strips.
- Drain pineapple, reserving the liquid.
- In wok, combine pineapple juice, oil, brown sugar, salt, pepper, vinegar, bring to a boil stirring constantly.
- Add carrot, green pepper, cover and cook 2 minutes.
- Add tomato wedges, pineapple chunks and meatballs. Bring to a boil, stirring constantly. Simmer 2 minutes.
- Combine cornstarch with 1/4 cup water - stir until smooth. Stir into meatball mixture, cook stirring until thickened, about 2 minutes.
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Oriental Pork Stir Fry, Sweet and Sour Pork recipes, Szechuan Pork, Chinese Roast Pork recipes , Chinese Barbecued Pork, Cantonese Roast Pork recipe , Szechuan Garlic Pork, Lion’s Head, Mushu Pork, Fast Baked Pork Ribs, Pork Chops in Orange Sauce, Fried Pork with Spring Onions, Chinatown Spareribs recipe , Szechuan-Style Pork Chops
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