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.

"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)