Categories: Fruits, Ground beef, Vegetables, Beef, Chinese 
      Yield: 6 servings 
  
  1 1/2 lb Lean Ground Beef                    1 ea Onion; Sliced, Md 
      1 ea Clove Garlic; Minced              1/4 c  Soy Sauce 
      1 ts Beef Bouillon; Instant            3/4 c  Water 
      6 oz Frozen Chinese Pea Pods, 1Pk        5 oz Water Chestnuts; * 
      5 oz Bamboo Shoots; Drained, 1 Cn       11 oz Mandarin Orange Segments; ** 
      2 tb Cornstarch                          1 tb Molasses 
  
  *     Use 1 5-oz can of water chestnuts that have been drained and sliced. 
  **    Drain the can of Orange Segments, but reserve the syrup for the 
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  Cook and stir the meat, onion and garlic in a large skillet until the meat 
  is brown.  Drain off the excess fat.  Mix the soy sauce, cornstarch, and 
  molasses and stir this mixture into the meat mixture.  Stir in the 
  bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved 
  mandarin orange syrup and heat to boiling.  Reduce the heat and simmer, 
  covered, for about 10 minutes, stirring occasionally.  Stir in the orange 
  segments, recover and heat for about 2 minutes.  Serve over cooked rice 
  with additional soy sauce.