| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meats, Main dish | 4 | Servings |
INGREDIENTS
| 1 | lb | Bonless Fresh Pork Shoulder* |
| 1/2 | c | Orange Juice |
| 1/8 | ts | Pepper |
| 8 | oz | (1cn) Water Chestnuts, Drain |
| 2 | c | Chinese Cabbage, Sliced Thin |
| 1 | tb | Cold Water |
| 3 | c | Hot Cooked Rice |
| 1/2 | c | Water |
| 1/4 | ts | Salt |
| 3 | tb | Imported Soy Sauce |
| 16 | oz | (1cn) Bean Sprouts, Drained |
| 1 | tb | Cornstarch |
| 2 | tb | Chopped Green Onions |
INSTRUCTIONS
* 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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