Oriental pork
4 servings
Ingredients
| Quantity | 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 |
Directions
* 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.