Lamb Cantonese

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 lbs lamb 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

Recipe

• 1 in the oil brown the meat in batches in a heavy saucepan.
• 2 remove from pan and brown the onions in the drippings.
• 3 return the meat to the pan.
• 4 combine the "au jus mix" with the water and orange juice and soy sauce. stir well to combine.
• 5 add to the meat.
• 6 add the ginger. stir well.
• 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 combine the corn starch with the 1/4 c water,and stir into the meat mixture.
• 9 stir until thickened.
• 10 add the vegetables. cover and cook 10 more minute.
• 11 you may stir in a can of drained mandarin orange slices or chunks of pineapple. this makes a pretty presentation.