1 1/2 lbs. ground pork
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1/2 tsp. salt
Dash of pepper
1 tbsp. sherry
2 tbsp. soy sauce
2 tbsp. cornstarch
1 tsp. granulated sugar
Oil for frying

SAUCE:

2 carrots
2 med. size green peppers
1 can (8 oz.) pineapple chunks
1 1/2 tbsp. oil
1 tbsp. brown sugar
1/2 tsp. salt
1/4 tbsp. white vinegar
1 tomato, peeled, cut into 8 wedges
1 tbsp. cornstarch

Make meatballs. In large bowl combine pork, celery, onion, salt, pepper, sherry, soy sauce, cornstarch, granulated sugar. Mix lightly with a fork. Lightly shape into 1 inch diameter meatballs. In deep skillet heat oil and fry meatballs 4 or 5 at a time until golden brown, about 2 to 3 minutes. Drain on paper towels.

Make sauce. Pare carrots, cut V-shaped slits, 1/4 inches apart, down the length of the carrot, remove wedges. Slice carrots 1/8 inch thick. Wash peppers, remove seeds and ribs, cut into 1/4 inch strips. Drain pineapple, reserving the liquid.

In skillet, combine pineapple juice, oil, brown sugar, salt, pepper, vinegar, bring to a boil stirring constantly. Add carrot, green pepper, cover and cook 2 minutes. Add tomato wedges, pineapple chunks and meatballs.

Bring to a boil, stirring constantly. Simmer 2 minutes. Combine cornstarch with 1/4 cup water - stir until smooth. Stir into meatball mixture, cook stirring until thickened, about 2 minutes. Serve with rice. Serves 6.