Form 10-12 medium sized meat balls. Heat oil in large fry pan. Brown meatballs evenly and cook until done. Remove and set aside. Pour off all but 2 tablespoons of fat, add prepared vegetables and stir fry over medium heat for 10-15 minutes until crisp.
SAUCE
Combine sugar, cornstarch gradually. Blend in water, vinegar and soy sauce. Add bouillon cube. Bring to a boil, stirring until thick and clear. Add vegetables and meatballs. Heat and serve over rice.