Chinese Recipe : Sweet and Pungent Meatballs

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:

1. 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.
2. 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.
3. Pare carrots, cut V-shaped slits, 1/4 inches apart, down the length of the carrot, remove wedges. Slice carrots 1/8 inch thick.
4. Wash peppers, remove seeds and ribs, cut into 1/4 inch strips.
5. Drain pineapple, reserving the liquid.
6. In wok, combine pineapple juice, oil, brown sugar, salt, pepper, vinegar, bring to a boil stirring constantly.
7. Add carrot, green pepper, cover and cook 2 minutes.
8. Add tomato wedges, pineapple chunks and meatballs. Bring to a boil, stirring constantly. Simmer 2 minutes.
9. Combine cornstarch with 1/4 cup water - stir until smooth. Stir into meatball mixture, cook stirring until thickened, about 2 minutes.