Oriental Pork 2
Ingredients
1 pound boneless fresh pork shoulder
1/2 C. water
1/2 C. orange juice
1/4 tsp. salt
1/8 tsp. pepper
3 Tbsp. imported soy sauce
8 ounce (1cn) water chestnuts drain
16 ounce (1cn) bean sprouts drained
2 C. chinese cabbage sliced thin
1 Tbsp. cornstarch
1 Tbsp. cold water
2 Tbsp. chopped green onions
3 C. hot cooked rice
Cooking 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-quart 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 Tbls. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)