Title: Vegetarian sweet & sour meatballs (tien swa
 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.