|Cooked pork||2 Cup (32 tbs) (0.5 Inch Strips)|
|Water||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Soy sauce||3 Tablespoon|
|Water chestnuts||8 Ounce, drained and sliced|
|Bean sprouts||16 Ounce, drained|
|Thinly sliced chinese cabbage||2 Cup (32 tbs)|
|Hot cooked rice||3 Cup (48 tbs)|
Combine pork, 1/2 cup water, the orange juice, salt, pepper and soy sauce in 2 quart casserole.
Cover and microwave 10 minutes.
Stir in water chestnuts, bean sprouts and cab bage.
Cover and microwave until cabbage is tender, 3 to 4 minutes.
Blend cornstarch and 1 tablespoon water in 2 cup glass measure.
Drain juices from meat mixture into cornstarch mixture; stir well.
Microwave until mixture boils and thickens slightly, 2 to 3 minutes.
Pour over meat and vegetables.
Serve over rice.