Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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