Firm Pork Oriental

recipe image

Ready In:



  • 1 12

    lbs lean ground red meat

  • 1

    medium onion, Sliced

  • 1

    clove garlic, Minced

  • 14

    cup soy sauce

  • 1

    teaspoon red meat bouillon, Instantaneous

  • 34

    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


  • 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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