Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Bonless Fresh Pork Shoulder*
1/2 c Water
1/2 c Orange Juice
1/4 ts Salt
1/8 ts Pepper
3 tb Imported Soy Sauce
8 oz (1cn) Water Chestnuts, Drain
16 oz (1cn) Bean Sprouts, Drained
2 c Chinese Cabbage, Sliced Thin
1 tb Cornstarch
1 tb Cold Water
2 tb Chopped Green Onions
3 c Hot Cooked Rice

* Pork Shoulder should be cut into 1/4-inch strips.

Mix pork, 1/2 c water, the orange juice, salt, peper 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 vegtables. Sprinkle
with onions and serve over the hot rice.

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