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Chinese   -   Oriental Pork   adapted from unknown

  • 1 Pound Bonless Fresh Pork Shoulder*
  • 1/2 Cup Water
  • 1/2 Cup Orange Juice
  • 1/4 Teaspoon Salt
  • 1/8 Teaspoon Pepper
  • 3 Tablespoons Imported Soy Sauce
  • 8 Ounces (1cn) Water Chestnuts -- Drain
  • 16 Ounces Bean Sprouts -- Drained
  • 2 Cups Chinese Cabbage -- Sliced Thin
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Cold Water
  • 2 Tablespoons Chopped Green Onions
  • 3 Cups Hot Cooked Rice
Directions * 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.
Serves 4
Time to Make 0:00

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