Title: Oriental Pork
Categories: Pork/ham, Chinese
Yield: 4 servings
1 lb Bonless fresh pork shoulder* 1/2 c Water
1/2 c Orange juice 1/4 ts Salt
1/8 ts Pepper 3 tb Imported soy sauce
8 oz (1cn) water chestnuts, drain 16 oz (1cn) bean sprouts, drained
2 c Chinese cabbage, sliced thin 1 tb Cornstarch
1 tb Cold water 2 tb Chopped green onions
3 c Hot cooked rice
* Pork Shoulder should be cut into 1/4-inch strips.
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~---- 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.
