MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Vegetarian Sweet and Sour Meatballs (Tien Swan Sue Ro Jiu
  Categories: Chinese, Vegetarian, Ceideburg 2
       Yield: 1 servings
  
       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.
  
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