Chinese pork

Yield: 1 Servings

Measure Ingredient
1½ pounds Lean boneless pork shoulder, trimmed of fat and cut into 1-inch cubes.
2 Beef bouillon cubes
1 cup Hot water
1 can (11 oz) unsweetened juice-packed mandarin oranges, drained, reserve juice
¼ cup Soy sauce
1 tablespoon Instant minced onion
½ teaspoon Ground ginger
2 tablespoons Cornstarch
¼ cup Cold water
1 can (4 oz) water chestnuts, drained and sliced
2 Green peppers, in 1/4 inch strips
1 cup Sliced mushrooms
1 cup Sliced celery cabbage, cut diagnonally 1/2 to 3/4 inch thick
8 servings

>From : Consumer Guide Calorie Watchers Cookbook Spring 1979 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 seperate bowl, blend cornstarch with ¼ 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.

Per serving: Cal 214 Fat 6⅕ grams Posted to Digest eat-lf.v097.n166 by "Tina D. Bell" <tdbell@...> on Jun 29, 1997

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