Vegetarian Sweet And Sour Meatballs (Tien Swan Sue Ro Jiu

Course : Chinese
Serves: 1
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Preparation / Directions:

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.

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