Title: Oriental Pork
Categories: Pork Chinese
Yield: 4 Servings
| 1 | lb | Bonless fresh pork shoulder* |
| 1/2 | c | Orange juice |
| 1/8 | ts | Pepper |
| 8 | oz | (1cn) water chestnuts, drain |
| 2 | c | Chinese cabbage, sliced thin |
| 1 | tb | Cold water |
| 3 | c | Hot cooked rice |
| 1/2 | c | Water |
| 1/4 | ts | Salt |
| 3 | tb | Imported soy sauce |
| 16 | oz | (1cn) bean sprouts, drained |
| 1 | tb | Cornstarch |
| 2 | tb | Chopped green onions |
* Pork Shoulder should be cut into 1/4-inch strips.
~---------------------------------------------------------------------
~---- Mix pork, 1/2 c water, the orange juice, salt, peper and soy sauce in
2-qt casserole. Cover and microwave on medium (50%) until pork is tender,
16 to 20 minutes, stirring every 3 minutes. Stir in drained water
chestnuts, bean sprouts and cabbage. Cover and microwave on high (100%)
until cabbage is crisp tender, 3 to 4 minutes. Blend cornstarch and 1 T
cold water in 4 c glass measure. Drain juices from meat mixture into
cornstarch mixture; stir well. Microwave on high (100%) until mixture boils
and thickens, 3 to 4 minutes, stirring every minute or so. Pour over meat
and vegtables. Sprinkle with onions and serve over the hot rice.