1 free flow recipe
A Recipe for
Vegetarian Sweet & Sour Meatballs (Tien Swan
Herb Tip |
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
This Recipe for Vegetarian Sweet & Sour Meatballs (Tien Swan is one of thousands in the Recipes-to-go Asian Cookbook.
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
If you enjoy this Vegetarian Sweet & Sour Meatballs (Tien Swan Recipe - you should enjoy the recipe collections you can find on the websites below:
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
This is a recipe for Vegetarian Sweet & Sour Meatballs (Tien Swan from the recipe cookbook of Recipes-to-go (Asian)
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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.
Serves: 1
Vegetarian Sweet & Sour Meatballs (Tien Swan Recipe brought to you by Recipes To-Go