Pork Cantonese

• pork tenderloin↗2 lbs

  cut into thin slices

• onion↗1

  chopped

• au jus mix↗1

  (5/8 ounce) package

• orange juice↗1 cup
• water↗1 cup
• sliced fresh mushrooms8 ounces
• celery↗2 cups

  sliced on the diagonal

• water chestnuts8 ounces

  sliced, drained

• green pepper↗1

  sliced into strips

• ginger1⁄2 teaspoon

  grated

• soy sauce↗1 tablespoon
• cornstarch↗2 tablespoons
• water↗1⁄4 cup
• oil3 tablespoons

Step-by-step instructions

1. 1

   In the oil brown the meat in batches in a heavy saucepan.

2. 2

   Remove from pan and brown the onions in the drippings.

3. 3

   Return the meat to the pan.

4. 4

   Combine the "Au Jus Mix" with the water and orange juice and soy sauce. Stir well to combine.

5. 5

   Add to the meat.

6. 6

   Add the ginger. Stir well.

7. 7

   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.

8. 8

   Combine the corn starch with the 1/4 c water,and stir into the meat mixture.

9. 9

   Stir until thickened.

10. 10

    Add the vegetables. Cover and cook 10 more minute.

11. 11

    You may stir in a can of drained Mandarin orange slices or chunks of pineapple. This makes a pretty presentation.