Orange-Flavored Oriental Pork
|Boneless pork shoulder||1 Pound, cut into 1/4 inch strips (fresh)|
|Water||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Soy sauce||3 Tablespoon|
|Sliced water chestnuts||1 Can (10 oz), drained|
|Bean sprouts||1 Can (10 oz), drained|
|Thinly sliced chinese cabbage||2 Cup (32 tbs)|
|Cold water||1 Tablespoon|
|Chopped green onions||2 Tablespoon|
Mix pork, 1/2 cup water, the orange juice, salt, pepper and soy sauce in 2 quart microwavable casserole.
Cover and microwave on medium (50%) until pork is tender, 16 to 20 minutes, stirring every 3 minutes.
Stir in water chestnuts, bean sprouts and cabbage.
Cover and microwave on high until cabbage is crisp tender, 3 to 4 minutes.
Blend cornstarch and 1 tablespoon water in 4 cup microwavable glass measure.
Drain juices from meat mixture into cornstarch mixture; stir well.
Microwave uncovered on high until mixture boils and thickens, 3 to 4 minutes, stirring every minute.
Pour over meat and vegetables.
Sprinkle with onions.