Prepare the meatballs by mixing in a bowl the following : Ground pork, ginger, onion, egg, breadcrumbs, soy sauce, salt, black pepper, sesame oil, rice wine. Blend well and refrigerate for at least an hour for easier handling.
Shape the pork mixture into 1-inch sized meatballs. In a large skillet, over medium high heat, add a tablespoon of the vegetable oil. Pan sear the meatballs till brown. This should take about 12 to 15 minutes.
Remove the meatballs from the skillet and drain on paper towels to remove excess oil.
Using the same skillet, over medium heat, add a tablespoon of vegetable oil. When hot enough, saute the garlic, scallions, tomato, peppers potatoes. Cook till potatoes are soft, about 8 minutes.
Add the hoisin sauce. Blend ingredients well. When liquid starts to bubble, add the mung bean sprouts. Then last, add the cooked meatballs. Serve hot with steamed jasmine white rice.
Cook's Comments : For a vegetarian option, omit the pork meatballs, and add more mung bean sprouts to the dish. This is a wholesome, delightful dish packed with plenty of protein and nutrients. Or for other meat options, you can use ground beef or ground chicken for the meatballs and cook the same way.
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