Preparation:
* 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-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 vegetables.
Sprinkle with onions and serve over the hot rice. |
