Chinese Sizzled Meatballs With Vegetables And Rice
|Lean ground pork/Beef round steak||1 Pound|
|Crushed marjoram||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Egg||1 , fork beaten|
|Sweet and sour sauce||2 Tablespoon (Bottled)|
|Peanut oil||1 Tablespoon|
|Fried rice with meat||28 Ounce, heated (2 12 To 14 Ounce Cans)|
|Frozen cauliflower||20 Ounce, cooked|
|Mushroom chow mein/Beef chop suey||43 Ounce, heated following label directions (1 Divider Pak Can)|
Lightly and thoroughly mix meat with a blend of salt, marjoram, and garlic powder; mix in egg and sweet and sour sauce.
Gently shape into 1-inch balls.
Brown meatballs evenly on all sides in hot oil in a skillet.
Cover while cooking.
To serve, turn hot fried rice onto a serving platter; add the cauliflower, sprinkle with monosodium glutamate, drizzle with sweet and sour sauce or soy sauce, spoon on chow mein, and top with the meatballs.
Garnish with parsley and orange fans made by cutting navel oranges into 1/4-inch slices, cutting each slice into thirds, and overlapping pieces to resemble open fans.