Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20       Ounces       pineapple chunks Packed in juice
   1       pound        Lean ground beef
   1       large        Egg
   1       cup          Fresh bread crumbs, about 2 slices bread
     3/4   Teaspoon     Salt
     1/2   Teaspoon     Ground ginger
   2       Tablespoon   Vegetable oil
   3       medium       Scallions, cut into 1" Pieces
   1       cloves       Garlic, crushed
   2       Teaspoon     Cornstarch
   2       Tablespoon   Cider vinegar
   1       Tablespoon   Light brown sugar, firmly Packed
     1/4   Teaspoon     Ground red cayenne pepper
   4       Ounces       Fresh Chinese pea pods OR
   6       Ounces       Frozen pea pods, thawed

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.