1/4 c. bread crumbs

1 egg, beaten

Sprinkle garlic salt, pepper

1 lg. onion, quartered

2 carrots, sliced

1 green pepper, cut in quarters

Form 10−12 medium sized meat balls. Heat oil in large fry pan. Brown meatballs evenly and cook until done. Remove and set aside. Pour off all but 2 tablespoons of fat, add prepared vegetables and stir fry over medium heat for 10−15 minutes until crisp.

SAUCE:

1/2 c. brown sugar

1 tbsp. cornstarch

1/3 c. water

1/4 c. white vinegar

1 tbsp. soy sauce

1 chicken bouillon cube

Combine sugar, cornstarch gradually. Blend in water, vinegar and soy sauce.

Add bouillon cube. Bring to a boil, stirring until thick and clear. Add vegetables and meatballs. Heat and serve over rice.