The key traditional ingredients in this recipe are the pork, oranges fruit juice, and mustard. This tangy main meat dish is made and mixed with real sugar, mushrooms, green onions, almonds, and cornstarch and keeps a bold aroma with the meat and fruits even when served with other main dishes.
- 1 pound lean boneless pork (loin eye steak, diced, or collar steak)
- ½ cup unsweetened orange juice
- 2-3 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 1 ½ teaspoon cornstarch
- 2 cups (8 ounces) sliced fresh mushrooms
- ½ cup sliced green onions
- 2 teaspoons vegetable oil
- 3 cups cooked brown rice
- 1 11-ounce can mandarin orange segments in juice, drained then reserved
- 2 tablespoons slivered almonds, toasted
- Thinly slice pork diagonally across the grain.
- Combine juice, mustard, sugar and cornstarch; set aside.
- Cook mushrooms and onions in oil in large skillet over moderate-high heat. Remove from skillet.
- Add pork; cook until browned. Stir with the mushroom mixture, rice and reserved juice mixture.
- Cook, stirring frequently, until thoroughly heated. Add oranges; toss lightly until heated.
- Transfer to a serving dish and sprinkle with almonds. Serve warm and plain or with other main dishes.