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1 1/2 lb Lean boneless pork shoulder, trimmed of fat and cut into 1-inch cubes.
2 Beef bouillon cubes
1 c Hot water
1 cn (11 oz) unsweetened juice-packed mandarin oranges, drained, reserve juice
1/4 c Soy sauce
1 tb Instant minced onion
1/2 ts Ground ginger
2 tb Cornstarch
1/4 c Cold water
1 cn (4 oz) water chestnuts, drained and sliced
2 Green peppers, in 1/4 inch strips
1 c Sliced mushrooms
1 c Sliced celery cabbage, cut diagnonally 1/2 to 3/4 inch thick
Spray a non-stick skillet with vegetable coating for no-fat frying. Add the meat and brown slowly. Dissolve the bouillon cubes in 1 cup hot water. Add this with the liquid from the oranges, the soy sauce, minced onion, and ginger to the pork. Bring the mixture to a boil; then cover, reduce the heat, and simmer for about 30 minutes. In a separate bowl, blend cornstarch with 1/4 cup cold water. Gradually add the cornstarch mixture to the meat, cooking and stirring constantly until the suace is thick and clear. Then add the water chestnuts, green pepper, mushrooms, and celery cabbage (Napa cabbage, or Chinese cabbage). Cover and continue to cook over low heat for 7 minutes. Fold in mandarin oranges just before serving.
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