Hong Kong Meatballs
|Ground beef||1 1⁄2 Pound|
|Celery||1⁄2 Cup (8 tbs), very finely chopped|
|Seasoned salt||1 Teaspoon|
|Soy sauce||1 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Bamboo shoots||1⁄4 Cup (4 tbs), sliced thin|
|Canned mixed chinese vegetables/Bean sprouts||1 Pound, drained with liquid reserved|
|Green pepper||1 , seeded and cut in julienne strips|
|Carrot||1 , peeled and shredded|
|Canned water chestnuts||5 Ounce, drained and sliced thin|
|Cornstarch||1 1⁄2 Tablespoon|
|Soy sauce||2 Teaspoon (Additional)|
|Blanched slivered almonds||1⁄4 Cup (4 tbs)|
Mix ground beef with celery, seasoned salt, and soy sauce.
Mix thoroughly to blend all ingredients, then shape into 1 inch diameter meatballs.
Heat the vegetable oil in a large skillet or wok, and saute the meatballs over high heat until browned on all sides.
Stir in the bamboo shoots; cover, and simmer 5 min utes, stirring occasionally.
At the end of the cooking time, pour off any accumulated fat.
Add the drained Chinese vegetables, green pepper strips, shredded carrot, and water chestnuts.
In a 2 cup measure, mix the cornstarch, soy sauce, and sherry until a thin paste is formed.
Add the liquid from the Chinese vegetables and enough water to make 2 cups in all.
Add to the meatballs and cook uncovered for 5 to 10 minutes, stirring occasionally, until sauce is thickened.
Sprinkle on the almonds before serving.