Oriental Pork

Recipe Ingredients

1 lb	454g / 16oz	Boneless fresh pork shoulder*
1/2 cup	118ml	Water
1/2 cup	118ml	Orange juice
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
3 tablespoons	45ml	Imported soy sauce
8 oz	227g	Water chestnuts - drain (1cn)
16 oz	454g	Bean sprouts - drained (1cn)
2 cups	474ml	Chinese cabbage - sliced thin
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Cold water
2 tablespoons	30ml	Chopped green onions
3 cups	480g / 16oz	Hot cooked rice

Recipe Instructions

* Pork Shoulder should be cut into 1/4-inch strips.

Mix pork, 1/2 c water, the orange juice, salt, pepper 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 vegetables.

Sprinkle with onions and serve over the hot rice.

Source:
Jo Anne Merrill

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