Chinese Pork

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Chinese Pork Ingredients

1 1/2 lb Lean boneless pork shoulder,	2 tb Cornstarch
2 Beef bouillon cubes	1/4 c Cold water
1 c Hot water	1 cn (4 oz) water chestnuts,
1 cn (11 oz) unsweetened	2 Green peppers, in 1/4 inch
1/4 c Soy sauce	1 c Sliced mushrooms
1 tb Instant minced onion	1 c Sliced celery cabbage, cut
1/2 ts Ground ginger

Instructions for Chinese Pork

>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. 8 servings Per serving: Cal 214 Fat 6.2 grams Posted to Digest eat-lf.v097.n166 by "Tina D. Bell" on Jun 29, 1997

Main Ingredient: PorkCuisine: Chinese

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