Brown the meat with the onions in the margarine in a heavy based pot. Add 250 ml water, the soy sauce, ginger and liquid drained from the orange segments. Bring to the boil, cover and simmer till meat is tender (60 - 90 minutes). Add celery, waterchestnuts and green pepper and simmer for a further 5 minutes.
Mix the cornflour with 65 ml water and add to the mixture, stirring till thickened. Add mandarin segments and boil for a further minute.
Serve with rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (229g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 215 (52%)|
|Amt Per Serving||% DV|
|Total Fat 23.9g||32 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 88.1mg||27 %|
|Sodium 439mg||15 %|
|Potassium 657.6mg||17 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 6.6g|
|Protein 39g||56 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 410
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