Preparation:
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. |
