| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
|
1 |
Servings |
INGREDIENTS
| 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 |
|
8 |
servings |
INSTRUCTIONS
>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 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.
Per serving: Cal 214 Fat 6.2 grams Posted to Digest eat-lf.v097.n166 by
"Tina D. Bell" <tdbell@altair.csustan.edu> on Jun 29, 1997
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