instant beef bouillon
1Seed the medium green peppers and cut into strips.
2Cut the tomato into 8 wedges.
3Melt the butter in a large skillet.
4Add the onion and cook and stir until tender.
5Add cooked meatballs, 1 1/2 cups of water, the bouillon, garlic salt, ginger and soy sauce; heat to boiling.
6Reduce the heat and cover.
7Simmer for 10 minutes, stirring occasionally.
9Mix the cornstarch with the 2 tablespoons of water and add to the sauce mixture.
10Cook, stirring carefully, until mixture thickens and boils.
11Cover and simmer until the pepper is crisp tender, about 3 minutes.
12Add the tomato, cover, and heat for about 2 to 3 minutes longer.
13NOTE: Hot cooked rice makes an ideal accompaniment for this zesty dish.