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. cornst

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.

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