Oriental Pork

Course : Chinese
Serves: 4
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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 / Directions:

* 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.

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