Chinese recipes |
Oriental Pork |
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 * 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. |