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1 1/2 pounds lean ground beef
1 clove garlic, minced
1 teaspoon instant beef bouillon
6 ounces frozen chinese pea pods
5 ounces canned bamboo shoots, drained and sliced
2 tablespoons cornstarch
1 medium onion, sliced
1/4 cup soy sauce
3/4 cup water
5 ounces waterchestnuts
11 ounces canned mandarin orange segments, drained, reserve syrup
1 tablespoon molasses
Servings: 6
1. Cook and stir the meat, onion and garlic in a large skillet until the meat is brown. Drain off the excess fat.

2. Mix the soy sauce, cornstarch, and molasses and stir this mixture into the meat mixture. Stir in the bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved mandarin orange syrup and heat to boiling. Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally.

3. Stir in the orange segments, recover and heat for about 2 minutes.

4. Serve over cooked rice with additional soy sauce.
 
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