Instructions: 1. Mix gorund beef, minced onion, egg, soya sauce, salt and pepper together. Form mixture into very small meatballs, no larger than 1" in diameter. Slice green pepper and tomato. Assemble other ingredients.

2. Heat oil in wok to smoking point. Carefully place meatballs into wok.

Brown meatballs thoroughly on all sides (about 12 minutes cooking time).

Remove them to a serving platter. Pour meat juices over meatballs.

3. Take a piece of paper toweling and wipe wok clean of any residue.

Place 3 tablespoons brown sugar and 3 tablespoons cider vinegar in wok.

Cook until the sugar is dissolved. Add tomato, green pepper, and pineapple chunks to wok. Cook everything 3 minutes. Stir up corn starch solution thoroughly. Add to wok, stirring everything well.

Cook two or three minutes until corn starch solution is clear instead of cloudy. Pour over meatballs.

NOTE: Try to keep your meatballs as tiny as possible, as they will absorb the sweet and sour sauce better. The appearance of the dish will also be nicer.

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