Recipe - Tien Swan Sue Ro Jiu (Vegetarian Sweet And Sour Meatballs)

1 Free Flow Recipe

This one uses walnuts for the meat surrogate... A. 1 cup oil B. 1 cup
walnut halves C. One fourth cup glutinous rice flour D. One fourth cup flour E. 1
teaspoon baking powder F. dash salt G. 1 green pepper H. 1 red pepper I. 1
scallion, chopped J. 2 tablespoons vinegar K. 2 tablespoons sugar L. 2
tablespoons catsup M. 1 tablespoon light soy sauce N. One half teaspoon salt O.
2 teaspoons cornstarch mixed with One fourth cup water

PREPARATION:

I. Pour boiling water over B, let stand for 2 minutes; peel and dry
completely on paper towel.

II. Mix C,D,E,F with 5 tablespoons water to make batter.

III. Wash G,H; discard stems and seeds; cut G,H into cubes.

COOKING:

1. Heat A to 325F; deep fry B for 15 to 30 seconds until golden brown; do
not burn; drain on paper towel.

2. Dip fried B in CF batter; then deep fry again in A until golden brown;
drain on paper towel.

3. Heat 1 tablespoon A, add G,H,I, stirfry for One half minute, add salt to
taste.

4. Mix J,K,L,M,N,O in a saucepan over medium heat, stirring until
thickened.

5. Add B and GI, stir well and serve.

From "An Encyclopedia of Chinese Food and Cooking" by Wonona W. and Irving
B. Chang, Helen W. and Austin H. Kutscher. Crown Publishers, Inc. New
York. MCMLXX

Posted by Stephen Ceideburg.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip