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CHINESE MEATBALLS (meat)

1 1/2 cups rice, cooked
1 (4-ounce) can mushrooms
1 pound lean ground beef
1/2 cup soft bread crumbs
2 tablespoons soy sauce
2 cloves garlic, crushed
1 large egg
1 tablespoon oil
1 teaspoon kosher beef bouillon granules 1 cup hot water
2 tablespoons soy sauce
2 tablespoons cornstarch
2 onions, chopped
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 celery ribs, diagonally thin sliced

Prepare rice according to package direction; keep warm. Drain canned mushrooms, reserving the liquid. Combine the reserved mushroom liquid, ground beef, bread crumbs, 2 tablespoons soy sauce, garlic and egg; shape into 3/4-inch balls. Brown in oil over medium heat in a medium skillet, reserve drippings. Remove the meatballs and drain on paper towel. Dissolve beef bouillon in hot water; stir in soy sauce and cornstarch; set aside. Add onions, green and red peppers, and celery to skillet with oil; cook over medium heat for 5 minutes, stirring constantly, until the vegetables are tender-crisp. Stir bouillon mixture, mushrooms, and meatballs into the vegetable mixture. Cook over medium-high heat, stirring constantly, until thickened. Serve over the cooked rice. 

This version reflect my family’s love of all food with an Asian flavor