| 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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