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Oriental Dinner

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  Meat 1 Pound (Adjust Quantity As Needed)
  Butter/Oil / pork fat 3 Tablespoon
  Long grain rice 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Boiling water 1 1⁄2 Cup (24 tbs)
  Green pepper 1 , thinly sliced
  Onion 1 Large, chopped
  Celery stalks 2 , chopped
  Bouillon cube 1
  Soy sauce 4 Tablespoon
  Cornstarch 3 Tablespoon
  Brown sugar 1⁄3 Cup (5.33 tbs)
  Chicken bouillon 1 Cup (16 tbs)
  Accent seasoning 1 Teaspoon
  Canned pineapple tidbits 20 Ounce (1 Large Can)

For meat, use pork chops cut in strips, cut up leftover roast or flank steak, cut in strips across the grain.
If using raw meat, brown in melted fat.
Remove fat; add rice.
Season with salt and brown.
Add water and cook over low heat until done.
Add meat, pepper, strips, onion, celery, bouillon cube and 2 tablespoons soy sauce.
Cook until vegetables are crisply tender.
Add mixture of remaining ingredients, adding pineapple chunks last.
Warm on medium heat a few minutes.
Serve with remaining soy sauce.

Recipe Summary

Main Dish

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