Beef Oriental

1-1/2 pounds Lean Ground Beef
1 each Onion; Sliced,
1 each Clove Garlic, Minced
1/4 cup Soy Sauce
1 teaspoon Beef Bouillon, Instant
3/4 cup Water
6 ounces Frozen Chinese Pea Pods, 1Pk
5 ounces Water Chestnuts, *
5 ounces Bamboo Shoots; Drained,
11 ounces Mandarin Orange Segments, **
2 tablespoons Cornstarch
1 tablespoon Molasses

* Use 1 5-oz can of water chestnuts that have been drained and sliced. **
Drain the can of Orange Segments, but reserve the syrup for the Cook and
stir the meat, onion and garlic in a large skillet until the meat is brown.
Drain off the excess fat. 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. Stir in the orange segments, recover and heat for
about 2 minutes. Serve over cooked rice with additional soy sauce.

Servings: 6
Home Cookin 4.8 Chapter: Vegetables