Recipe by Koechin (Chef)
A wonderful pork dish, inspired by a Chinese Restaurant Meal. It can also be made with beef sirloin. But I have found the pork to be more tender and flavorful.
Top Review by Merlot
I too used pork and we found this dish to be very flavorful and tender. The sauce was as good as you get in a restaurant! The combination of ingredients is perfect and we loved the different textures. This is a winner for sure, Koechin (Chef).
- 2 lbs pork tenderloin, cut into thin slices
- 1 onion, chopped
- 1 (5/8 ounce) package au jus mix
- 1 cup orange juice
- 1 cup water
- 8 ounces sliced fresh mushrooms
- 2 cups celery, sliced on the diagonal
- 8 ounces sliced water chestnuts, drained
- 1 green pepper, sliced into strips
- 1⁄2 teaspoon grated ginger
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch
- 1⁄4 cup water
- 3 tablespoons oil
Directions See How It's Made
- In the oil brown the meat in batches in a heavy saucepan.
- Remove from pan and brown the onions in the drippings.
- Return the meat to the pan.
- Combine the "Au Jus Mix" with the water and orange juice and soy sauce. Stir well to combine.
- Add to the meat.
- Add the ginger. Stir well.
- Heat to boiling; reduce heat to simmer; cover and cook for 35-40 minute Depending on the size of your meat slices. (Sample a piece to see if it is tender). Cook more if needed.
- Combine the corn starch with the 1/4 c water,and stir into the meat mixture.
- Stir until thickened.
- Add the vegetables. Cover and cook 10 more minute.
- You may stir in a can of drained Mandarin orange slices or chunks of pineapple. This makes a pretty presentation.