1 (1 lb., 13 oz.) can cling peach slices
1 1/2 lbs. ground pork (lean)
1/4 c. soy sauce
Cornstarch
2 tbsp. distilled vinegar
2 med. onions, cut into wedges
Steamed rice
1/2 c. dry bread crumbs
1/4 tsp. pepper
Salad oil
1 c. sliced celery

Drain peaches; save syrup. Mix pork with bread crumbs, soy sauce and pepper; shape mixture into 12 balls. Roll in cornstarch to coat thoroughly. Brown in oil. Pour off excess fat; and add peach syrup and vinegar. Cook until liquid thickens, stirring occasionally. Cover and cook over low heat 20 to 30 minutes longer. Add celery, onions, and peaches; cover and cook over high heat 3 to 5 minutes, until vegetables are crisp-tender. Serve at once with hot cooked rice. Makes 6 servings.