Pork Cantonese
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 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
- 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.
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