Title: Oriental Pork
Servings: 4
1 lb Boneless Fresh Pork Shoulder
1/2 c Water
1/2 c Orange Juice
1/4 t Salt
1/8 t Pepper
3 T Imported Soy Sauce
8 oz (1can) Water Chestnuts, Drain
16 oz (1can) Bean Sprouts, Drained
2 c Chinese Cabbage, Sliced Thin
1 T Cornstarch
1 T Cold Water
2 T Chopped Green Onions
3 c Hot Cooked Rice
* Pork Shoulder should be cut into 1/4-inch strips.
Mix pork, 1/2 c water, the orange juice, salt, pepper & soy sauce
in 2-qt casserole.
Cover & microwave on medium (50%)
until pork is tender, 16 to 20 minutes,
stirring every 3 minutes.
Stir in drained water chestnuts, bean sprouts & cabbage.
Cover & microwave on high (100%)
until cabbage is crisp tender, 3 to 4 minutes.
Blend cornstarch & 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 & thickens, 3 to 4 minutes, stirring every minute or so.
Pour over meat & vegetables.
Sprinkle with onions & serve over the hot rice.
Delma
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