Rehydrate the shiitake mushrooms by soaking in water. Take off the stems and slice diagonally into 2 to 4 pieces each. Reserve 1 tablespoon of the soaking liquid.
Cut the onion into wedges, then cut in half crosswise. Roughly cut up the carrot and pepper. Cut the pineapple into easy to eat pieces.
Combine all the ● ingredients and mix.
Bring some water to a boil in a wok, boil the carrot and drain. Cook for about 5 minutes.
Put the vegetable oil in the same wok and heat. Add the onion, shiitake mushrooms, bell pepper, carrot and pineapple in that order, continuously stir frying.
When the onion is translucent and wilted, add the meatballs and mix.
Add the combined flavoring ingredients all at once. Bring to a boil. When the sauce has thickened and has coated the ingredients, it's done.
Story Behind this Recipe
I don't like sweet and sour pork made with deep fried pork, so at some point I started using easy to make meatballs instead. I've also settled on this light soy sauce flavored sauce rather than the usual ketchup flavored one.
*Adjust the amount of meatballs you add to taste. *By mixing the katakuriko with the flavoring ingredients beforehand, you can prevent lumps from forming in the sauce.