Recipe - Oriental Pork

1 pound Bonless Fresh Pork Shoulder*
One half cup Orange Juice
1/8 teaspoon Pepper
8 ounce (1cn) Water Chestnuts, Drain
2 cup Chinese Cabbage, Sliced Thin
1 tablespoon Cold Water
3 cup Hot Cooked Rice
One half cup Water
One fourth teaspoon Salt
3 tablespoon Imported Soy Sauce
16 ounce (1cn) Bean Sprouts, Drained
1 tablespoon Cornstarch
2 tablespoon Chopped Green Onions

* Pork Shoulder should be cut into 1/4inch strips.

Mix pork, One half cup water, the orange juice, salt, peper and soy sauce in 2qt
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 cup 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip