Copy Cat Recipe Chung King Tomato Beef Chow Mein

March viii, 2015 in Asian, Carrots, Chinese, Cooking Method, Grade, Cuisine, Fruits, Grains, Ground Pork, Chief Dish, Main Ingredients, Meats, Onions, Oven Baked, Peppers or Chillies, Pineapple, Pork, Rice, Stovetop, The states Tags: 1960's, american, carrots, chinese, meatballs, onion, peppers, pineapple, retro, stirfry, sunday supper, sundaysupper, sweetness and sour

Sweet and Sour Pork Meatballs are prepared with a classic sweet and sour sauce over fluffy white rice, for a trip downwards memory lane.

Sweet and Sour Pork Meatballs

By Sue Lau | Palatable Pastime

This recipe is something I put together for a retro foods event with a blogging group.

I get-go ate Chinese food, or at least what we chosen Chinese food, back during the 1960's when I was a kid. In those days, no one I knew ever had a wok. And what nosotros did have was Mom being audacious and buying the stacked component cans of La Choy dinners for  chicken or beef chow mein or sometimes a boxed mix for pepper steak (you added your ain meat). I loved whatsoever of it every bit I discovered early on that I had a real fondness for soy sauce. And the commercials for it didn't hurt the appeal of it either as the La Choy dragon wound his boisterous tail around our hearts. Later every bit a teenager, I discovered I liked the sweet and sour chicken that came fix to heat from a can. As ever, La Choy knew how to "Make Chinese food swing American."

Every bit I started writing this post, I fifty-fifty wondered if they still make those cans of stuff for home cooks (they do). Now I am non going to advocate that you lot run out and purchase that stuff. But expect at that, they still brand information technology. Great to reminisce but…I may have cut my teeth on this stuff, but all in all I call back we tin can skip a few steps from the former ready-to-serve.

Anyway, dorsum to my story.  As time went on, I discovered Chinese take-out. I was a big fan of sugariness and sour pork every bit well as fried rice. And from those early days and love of the nutrient, I tried various Chinese recipes I would run across hither and at that place. And a few years later, I bought my showtime Chinese cookbook, which was Chinese Cookery by Rose Cheng and Michele Morris. I think I have made every recipe in that book 10 times over. And with the variations on those recipes where I did my ain matter, the nutrient was endless.


So much so that I sort of gained a reputation in my family for being the Chinese cook. My mom was fast spreading the word. And in one case, when she was hospitalized and my uncle came up from Texas to run into her, I cooked for him, and he told me information technology was the all-time Chinese food he ever ate.

I didn't have the center to tell him that meal wasn't Chinese. (Although I suppose I am busted now.)

Ahem.

But fifty-fifty during the mid to belatedly 1980's eating Chinese I estimate really wasn't all that common amid families we knew. And afterward I met Bill (my better half, author at Potable Pastime) whose family was eating Chinese all the time, we would go to many different Chinese restaurants as far every bit 30 miles away for a casual dinner. My idea of what that cuisine was really expanded beyond the limits of home cooked recipes and take-out from the hole in the wall down the road.

In the years since that time, my tastes for Chinese ofttimes extend to traditional fare including types of offal. It doesn't get better than that. But even so, from time to time my heart longs for the old days and the sometime flavors. There aren't many cooks out at that place who cook and have the aforementioned flavors. Although recently we came beyond an old-school restaurant over in Montgomery Ohio (Bon Chinese) that makes the definition of Hong Su Har (Shrimp in brown sauce, Hong Kong style). I take had it elsewhere when it did not gustation even close, but this tasted every bit it should and I fifty-fifty passed up on ordering from the dim sum cart only to get it.

But my beginnings are entrenched in my early favorites, and of those the all-time for me was sweet and sour pork. That version often uses pork tenderloin which is marinated and then battered and rapidly fried, to be served with the classic combination of pineapple, onion, carrots, and occasionally green pepper.

The sauce in this recipe uses a chip of tomato paste, which is how I learned to go far early, although more than accurate recipes for sugariness and sour made sauce from a plum base. I do have a recipe for that blazon of sauce if you desire to see it. Information technology is very good with things similar egg rolls and crab rangoon.

Chinese Plum Sauce (Sugariness and Sour)

That sauce is made from fresh plums. I did some other version of sweet and sour when I posted recipes at the former Recipezaar.

There was a competition for members to brand a recipe in the manner of Set up Steady Cook, where you lot create a recipe using v mandatory ingredients selection from among a various list of 15. That wasn't necessarily an easy affair to do, as many of the ingredients just didn't go together. That recipe placed second or something, I don't retrieve. I had won the competition a couple of times, and when I didn't, my recipes were usually amid the finalists. Sometimes well deserved, sometimes simply lucky, just I did enjoy having fun with creating recipes (as you can obviously tell by at present). That recipe y'all can view here:

Asian Meatballs with Plum Sauce

I do promise you bask this little culinary excursion into the past. Cooking has always brought me joy and finding ways to recreate the quondam memories really is special to me and a way that I can hang on to the erstwhile days forever.

~Sue

Sweetness and Sour Pork Meatballs

Meatball Ingredients:

• ii pounds basis pork
• one  teaspoon minced garlic
• 1 teaspoon grated ginger
• one teaspoon five-spice powder
• 2 tablespoons toasted sesame oil
• 1 large egg
• i tablespoon mirin (seasoned rice wine)

Sauce Ingredients:

• half dozen ounces tomato plant paste
• 1/2 cup rice wine or dry sherry
• 1/2 cup soy sauce
• 3/4 cup sugar
• ane/3 cup rice vinegar
• 1/2 cup pineapple juice
• i/2 teaspoon ground ginger
• 1 teaspoon cornstarch

Stir-Fry Ingredients:

• two tablespoons peanut oil
• 1 large onion, chopped
• ii-iii carrots, chopped (oblique cut)
• i green pepper, chopped
• ane cup pineapple chunks
• hot steamed rice (as needed)

Method:

1. Preheat oven to 375ºF.
2. Stir together ingredients for meatballs until thoroughly combined.
3. Shape by tablespoonfuls into compact meatballs and place on an oiled rack on a blistering sheet.
4. Bake meatballs for 35 minutes or until completely cooked through.
5. While meatballs are baking, prepare rice, vegetables and sauce.
6. To make sauce, stir together sauce ingredients in a small bowl.
7. To make stir-fry, estrus oil in a big wok skillet until hot.
8. Add onion, carrots and green pepper and cook until crisp-tender.
9. Stir in the broiled meatballs and pineapple.
10. When hot, stir in the sauce and gently estrus until bubbly and heated through.
11. Serve with rice.

from the kitchen of palatablepastime.com

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Source: https://palatablepastime.com/2015/03/08/sweet-and-sour-pork-meatballs/

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