Asian Pork

• 1 lb boneless pork shoulder (pork shoulder should be cut into 1/4-inch strips)
• 12 cup water
• 12 cup orange juice
• 14 teaspoon salt
• 18 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

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.

pork shoulder, water, orange juice, salt, pepper, soy sauce, water chestnuts, bean sprouts, chinese cabbage, cornstarch, water, green onions, rice

Taken from www.food.com/recipe/asian-pork-7842 (may not work)