Firm Pork Oriental

• 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.