|1/4||c||rice wine vinegar or white wine vinegar|
|1||pk||Aidells Chicken Teriyaki Meatballs|
|1||lb||sliced vegetables (carrots, celery, broccoli, green beans, snow peas, red or green pepper)|
|1||t||cornstarch mixed with 2 teaspoons water|
In a small bowl, whisk together soy sauce, vinegar, sugar and ginger set aside.
Place the oil in a wok or large skillet over high heat and add meatballs. Sauté for 3 minutes. Stir in the onion and garlic and sauté 2 minutes. Add the vegetables, pour in the soy sauce mixture and bring to a boil. Reduce the heat, cover and simmer 3-5 minutes until vegetables are tender. Stir in the cornstarch mixture and bring the sauce back to a boil for 1-2 minutes to thicken the sauce. Serve over rice or noodles.