Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Bonless Fresh Pork Shoulder* |
½ cup | Water |
½ cup | Orange Juice |
¼ teaspoon | Salt |
⅛ teaspoon | Pepper |
3 tablespoons | Imported Soy Sauce |
8 ounces | (1cn) Water Chestnuts, Drain |
16 ounces | (1cn) Bean Sprouts, Drained |
2 cups | Chinese Cabbage, Sliced Thin |
1 tablespoon | Cornstarch |
1 tablespoon | Cold Water |
2 tablespoons | Chopped Green Onions |
3 cups | Hot Cooked Rice |
* Pork Shoulder should be cut into ¼-inch strips.
~------------------------------------------------------ ~------------------ Mix pork, ½ 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.