Instructions: Spray a non-stick skillet with vegetable coating for no-fat frying. Add the meat and brown slowly. Dissolve the bouillon cubes in 1 cup hot water. Add this with the liquid from the oranges, the soy sauce, minced onion, and ginger to the pork. Bring the mixture to a boil; then cover,
reduce the heat, and simmer for about 30 minutes. In a separate bowl, blend
cornstarch with 1/4 cup cold water. Gradually add the cornstarch mixture to
the meat, cooking and stirring constantly until the sauce is thick and clear. Then add the water chestnuts, green pepper, mushrooms, and celery cabbage (Napa cabbage, or Chinese cabbage). Cover and continue to cook over low heat for 7 minutes. Fold in mandarin oranges just before serving.

8 servings

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