PORK CANTONESE

Pork Cantonese image

A wonderful pork dish, inspired by a Chinese Restaurant Meal. It can also be made with beef sirloin. But I have found the pork to be more tender and flavorful.

Provided by Koechin Chef

Categories Pork

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

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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

Steps:

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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