Ingredients
- 350 gr rice (hot cooked)
- 260 gr bonless pork shoulder (fresh)
- 180 gr chinese cabbage
- 120 ml orange juice
- 120 ml water
- 16 ml imported soy sauce
- 5 ml water (cold)
- 5 gr green onions (chopped)
- 3 gr cornstarch
- 1 gr salt
- 1 gr pepper
* Pork Shoulder should be cut into 1 cm strips. ~-------------------------------------------------------------------------Mix pork, half c water, the orange juice, salt, peper and soy sauce in 2 litre 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 c 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.
