Pork Cantonese

• 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

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.

pork tenderloin, onion, orange juice, water, mushrooms, celery, water chestnuts, green pepper, grated ginger, soy sauce, cornstarch, water, oil

Taken from www.food.com/recipe/pork-cantonese-143083 (may not work)