0 can pineapple chunks, packed in juice
1 lb. lean ground beef
1 c. fresh bread crumbs, about 2 slices
1 lg. egg
3/4 tsp. salt
1/2 tsp. ground ginger
2 tbsp. vegetable oil
2 tsp. cornstarch
3 med. size scallions, cut into 1" pieces (about 3/4 c.)
1 lg. clove garlic, crushed
2 tbsp. cider vinegar
1 tbsp. light brown sugar, firmly packed
1/4 tsp. ground red cayenne pepper
4 oz. fresh Chinese pea pods or 1 (6 oz.) pkg. frozen pea pods, thawed

Drain pineapple well, reserving 1/4 cup juice; set aside. In 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, stir over medium high heat, about 5 minutes, stirring frequently until crisp tender.

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 chunk and pea pods; cook 3 to 5 minutes longer until heated through and pea pods are crisp tender. Makes 4 servings.