Vegetarian Sweet And Sour Meatballs Tien Swan Sue Ro Jiu

1 Free Flow Recipe

This one uses walnuts for the meat surrogate... A. 1 cup oil B. 1 cup walnut halves C. 1/4 cup glutinous rice flour D. 1/4 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. 1/2 teaspoon salt O. 2 teaspoons cornstarch mixed with 1/4 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 C-F batter; then deep fry again in A until golden

brown; drain on paper towel. 3. Heat 1 tablespoon A, add G,H,I, stir-fry for 1/2 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 G-I, 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.