Oriental pork ( mw )

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.

Related recipes