Asian Pork

This is a microwave recipe and an adoptee. I haven't tried it yet.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb boneless pork shoulder (pork shoulder should be cut into 1/4-inch strips)
• 1⁄2 cup water
• 1⁄2 cup  orange juice
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 3  tablespoons imported soy sauce
• 1 (8 ounce) can water chestnuts, drained
• 1 (16 ounce) can bean sprouts, drained
• 2  cups Chinese cabbage, sliced thin
• 1  tablespoon cornstarch
• 1  tablespoon water, cold
• 2  tablespoons green onions, chopped
• 3  cups  hot cooked rice

Directions

1. Mix pork, 1/2 c water, the orange juice, salt, pepper and soy sauce in 2-quart casserole.
2. Cover and microwave on medium (50%) until pork is tender, 16 to 20 minutes, stirring every 3 minutes.
3. Stir in drained water chestnuts, bean sprouts and cabbage.
4. Cover and microwave on high (100%) until cabbage is crisp tender, 3 to 4 minutes.
5. Blend cornstarch and 1 T cold water in 4 c glass measure.
6. Drain juices from meat mixture into cornstarch mixture; stir well.
7. Microwave on high (100%) until mixture boils and thickens, 3 to 4 minutes, stirring every minute or so.
8. Pour over meat and vegetables.
9. Sprinkle with onions and serve over the hot rice.