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.

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