- Ready In:
- 12mins
- Ingredients:
-
12
-
1 1⁄2
lbs lean ground red meat
-
1
medium onion, Sliced
-
1
clove garlic, Minced
-
1⁄4
cup soy sauce
-
1
teaspoon red meat bouillon, Instantaneous
-
3⁄4
cup water
-
6
ounces frozen Chinese pea pods, 1Pk
-
1
(5 ounce) can water chestnuts, drained and sliced
-
1
(5 ) can bamboo shoots, Drained
-
11
ounces mandarin orange segments, drained (reserve the syrup)
-
2
tablespoons cornstarch
-
1
tablespoon molasses
directions
- Cook and mosey the meat, onion and garlic in a gigantic skillet till the meat is brown.
- Drain off the surplus elephantine.
- Combine the soy sauce, cornstarch, and molasses and mosey this combination into the meat combination.
- Walk in the bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved mandarin orange syrup and warmth to boiling.
- Decrease the warmth and simmer, coated, for roughly 10 minutes, stirring on occasion.
- Walk in the orange segments, increase and warmth for roughly 2 minutes.
- Encourage over cooked rice with additional soy sauce.
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