1 lb. ground pork
1 (8 oz.) can water chestnuts, minced
1/2 c. green onions, minced
1 tsp. fresh or preserved ginger, minced
3/4 tsp. salt
1 Tbsp. soy sauce
1 egg, lightly beaten
1/2 c. bread crumbs (packaged)
Cornstarch
3 Tbsp. vegetable oil
Sweet and sour sauce (recipe follows)

Combine pork, water chestnuts, onions, ginger, salt, soy sauce, egg, and bread crumbs in a large bowl; mix well. Shape into 36 balls. Roll in cornstarch to coat lightly, shaking off excess. Brown in oil in a large skillet. Remove balls as they brown to a roasting pan; cover loosely with foil. Bake in a moderate oven 350° for 20 minutes, or until thoroughly cooked. Combine with sweet and sour sauce.

1/2 c. sweet green pepper
1/2 c. sweet red pepper
2 large carrots, thinly sliced
2 Tbsp. vegetable oil
1 (20 oz.) can pineapple chunks with juice
1/4 c. vinegar
1 Tbsp. soy sauce
2 Tbsp. sugar
1/2 c. beef broth
2 tsp. minced fresh ginger
2 Tbsp. cornstarch
1/3 cup water

Sauté green and red peppers, and carrots in oil in a large saucepan until tender, 3 minutes. Stir in pineapple chunks with juice, vinegar, soy sauce, sugar, beef broth and ginger. Combine cornstarch and water; stir into saucepan. Cook, stirring constantly, until mixture thickens.