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Spiced Vegetarian Meatballs

Vegetables, also Vegetarian Foods

Spiced Vegetarian Meatballs
3 cups quick-cooking oatmeal
1 can cream of mushroom soup or a cup and a half of cooled thick white sauce mixed with two tablespoons diced white mushrooms
4 cloves garlic, minced
1 onion, minced
1 cup chopped Chinese olive pits, pine nuts, or walnuts
3 eggs, beaten
1 envelope chicken or ham bouillon powder
1 cup corn oil
1 green pepper, seeded and cut into one-inch pieces
1 red pepper, seeded and cut into one-inch pieces
2 cucumbers, seeded and cut into one-inch pieces
1 cup canned pineapple chunks, drained (optional)
1 can baby corn, drained and cut into one-inch pieces
2 Tablespoons chili paste with garlic
2 Tablespoons vegetarian oyster sauce
1 Tablespoon sugar
1 tomato, peeled and seeded, then diced into half-inch pieces
4 Tablespoons cornstarch mixed with six tablespoons cold water
1. Mix oatmeal, mushroom soup or the white sauce and mushroom mixture, garlic, onion, nuts, eggs, and bouillon powder. Let stand for half an hour, then shape into one-inch balls.
2. Heat oil and fry the oatmeal balls in three or four batches. Drain them on paper towels, reserving one tablespoon of the oil.
3. Heat the reserved oil and fry the peppers, cucumbers, pineapple, and the corn until heated through, then return the oatmeal balls to the wok or pan. 4. Add the rest of the ingredients and boil until thickened. Then serve.

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