Chinese Meat Balls

This recipe is from my friend Dot, who was a missionary in China for many years.

Mix:
1 pound ground beef
1 egg
1 T. cornstarch
1 t. salt
2 T. chopped onion
pepper

Form into balls (18 or more). Brown in a small amount of oil until cooked through. Drain.
NOTE: I often cook my meatballs ahead and freeze them, then pull them out for this recipe.

Sauce:
1 T. oil
1 can pineapple tidbits
3 T. cornstarch
2 T. soy sauce
3 T. vinegar (I use Cal's tonic)
6 T. water
1/3 C. sugar
green pepper & onions, sautéed or stir-fried

To oil add pineapple juice and beat over low heat. Add mixture of next five ingredients. Cook until mixture thickens, stirring constantly. Thin with liquid (broth, orange juice, soy sauce, water) to right consistency if it thickens too much. Add meatballs, pineapple tidbits, and pepper and/or onion. Heat through thoroughly. Serve hot over cooked rice with stir-friend veggies and sautéed green beans on the side.

Sticky Ginger Shrimp

This recipe was posted on Facebook by my friend Allyson, and I'm posting it here so as not to lose track of it. I'm not a big shrimp fan, so I'll sub out chicken and let you know how that is. For those of you who do like shrimp, doesn't this look yummy?!

In skillet sauté the following "until flavors bloom":
1T sesame oil
4 cloves minced garlic
4 t grated ginger.

Add:
1/4 C. honey
2-3 T soy sauce
1/2 t red pepper flakes

Simmer until reduced and thickened.  Add peeled, deveined shrimp and toss until cooked and coated.

Serve with steamed broccoli and brown rice which is cooked per directions with 2t sesame oil.  Toss 1/4 cup chopped scallions in finished rice. Sprinkle toasted sesame seed and finely julienned fresh ginger over dish.