Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  boneless pork shoulder
     1/2           cup  water
     1/2           cup  orange juice
     1/4      teaspoon  salt
     1/8      teaspoon  pepper
  3        tablespoons  soy sauce
  8             ounces  water chestnuts
  16            ounces  bean sprouts
  2               cups  chinese cabbage
  1         tablespoon  cornstarch
  1         tablespoon  cold water
  2        tablespoons  green onion
  3               cups  cooked rice

Preparation:

* 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.

Nutritional Information:

248 Calories (kcal); 1g Total Fat; (2% calories from fat); 9g Protein; 53g Carbohydrate; 0mg Cholesterol; 939mg Sodium