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Oriental Pork

  • 4servings
  • 40minutes
  • 587calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, E
MineralsZinc, Copper, Natrium, Fluorine, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound pork shoulder boneless, cut into 1/4-inch strips

  2. 1/2 cup water

  3. 1/2 cup orange juice

  4. 1/4 teaspoon salt

  5. 1/8 teaspoon black pepper

  6. 3 tablespoons soy sauce

  7. 8 ounces water chestnuts drained,

  8. 16 ounces mung bean sprouts drained,

  9. 1 can

  10. 2 cups chinese cabbage thinly sliced

  11. 1 tablespoon cornstarch

  12. 1 tablespoon water cold

  13. 2 tablespoons scallions, spring or green onions chopped

  14. 3 cups rice, cooked

Instructions Jump to Ingredients ↑

  1. Mix pork, 1/2 c water, the orange juice, salt, peper and soy sauce in 2-qt 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 vegtables.

  9. Sprinkle with onions and serve over the hot rice.

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