instant beef bouillon
Seed the medium green peppers and cut into strips.
Cut the tomato into 8 wedges.
Melt the butter in a large skillet.
Add the onion and cook and stir until tender.
Add cooked meatballs, 1 1/2 cups of water, the bouillon, garlic salt, ginger and soy sauce; heat to boiling.
Reduce the heat and cover.
Simmer for 10 minutes, stirring occasionally.
Mix the cornstarch with the 2 tablespoons of water and add to the sauce mixture.
Cook, stirring carefully, until mixture thickens and boils.
Cover and simmer until the pepper is crisp tender, about 3 minutes.
Add the tomato, cover, and heat for about 2 to 3 minutes longer.
NOTE: Hot cooked rice makes an ideal accompaniment for this zesty dish.