Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         boneless fresh pork shoulder*
     1/2  cup           water
     1/2  cup           orange juice
     1/4  teaspoon      salt
     1/8  teaspoon      pepper
   3      tablespoons   imported soy sauce
   8      ounces        water chestnuts -- drain (1cn)
  16      ounces        bean sprouts -- drained (1cn)
   2      cups          Chinese cabbage -- sliced thin
   1      tablespoon    cornstarch
   1      tablespoon    cold water
   2      tablespoons   chopped green onions
   3      cups          hot cooked rice

Preparation:

* 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.