Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Bonless Fresh Pork Shoulder*
1/2 cup Water
1/2 cup Orange Juice
1/4 teaspoon Salt
1/8 teaspoon Pepper
3 tablespoon Imported Soy Sauce
8 ounce (1cn) Water Chestnuts -- Drain
16 ounce (1cn) Bean Sprouts -- Drained
2 cup Chinese Cabbage -- Sliced Thin
1 tablespoon Cornstarch
1 tablespoon Cold Water
2 tablespoon Chopped Green Onions
3 cup Hot Cooked Rice
* 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.
