 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
This is a microwave recipe and an adoptee. I haven't tried it yet. Ingredients:
1 lb boneless pork shoulder (pork shoulder should be cut into 1/4-inch strips) |
1/2 cup water |
1/2 cup orange juice |
1/4 teaspoon salt |
1/8 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 |
Directions:
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.
|
|