Recipe - Chinese Pork

1 One half pound Lean boneless pork shoulder,
trimmed of fat and cut into
1inch cubes.
2 Beef bouillon cubes
1 cup Hot water
1 cn (11 oz) unsweetened
juicepacked mandarin
oranges, drained, reserve
juice
One fourth cup Soy sauce
1 tablespoon Instant minced onion
One half teaspoon Ground ginger
2 tablespoon Cornstarch
One fourth cup Cold water
1 cn (4 oz) water chestnuts,
drained and cut or sliced up
2 Green peppers, in One fourth inch
strips
1 cup Sliced mushrooms
1 cup Sliced celery cabbage, cut
diagnonally One half to Three fourths inch
thick

From : Consumer Guide Calorie Watchers Cookbook Spring 1979

Spray a nonstick skillet with vegetable coating for nofat 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 One fourth 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.

8 servings

Per serving: Cal 214 Fat 6.2 grams Posted to Digest eatlf.v097.n166 by
"Tina D. Bell" tdbell@altair.csustan.edu on Jun 29, 1997