---------- Recipe via Meal-Master (tm) v8.02
  Categories: Hamburger, Beef, Chinese
       Yield: 4 servings
       1 cn (20 oz) pineapple chunks
            Packed in juice
       1 lb Lean ground beef
       1 lg Egg
       1 c  Fresh bread crumbs, about
            2 slices bread
     3/4 ts Salt
     1/2 ts Ground ginger
       2 tb Vegetable oil
       3 md Scallions, cut into 1
            Pieces,about 3/4 cups
       1 cl Garlic, crushed
       2 ts Cornstarch
       2 tb Cider vinegar
       1 tb Light brown sugar, firmly
     1/4 ts Ground red cayenne pepper
       4 oz Fresh Chinese pea pods OR
       6 oz Frozen pea pods, thawed
   Drain pineapple well,reserving 3/4 cup juice;set
   aside.In a large bowl,combine beef,egg,bread
   crumbs,salt and ginger;using hands or wooden
   spoon,blend well.Shape mixture into 1 1/4 balls.In
   12 skillet over medium-high heat,heat oil;add
   meatballs;cook about 12 minutes, turning frequently
   until well browned on all sides.Using slotted spoon,
   remove to plate.To drippings in skillet,add scallions
   and garlic;cook, still over medium-high heat,about 5
   minutes,stirring frequently until tender-crisp.In
   small bowl,stir reserved pineapple juice into
   cornstarch until blended and smooth;add to skillet
   along with vinegar,sugar and ground red
   pepper.Increase heat to high;bring to a
   boil,stirring.Boil 1 minute.Return meatballs to
   skillet along with pineapple chunks and pea pods;cook
   3 to 5 minutes longer until heated through and pea
   pods are crisp-tender.Makes 4 servings.