Oriental Pork
Submitted by faten
Pork shoulder strips cook in the microwave with orange juice and soy sauce, then get tossed with water chestnuts, bean sprouts, and Napa cabbage in a cornstarch-thickened sauce. Serve over rice.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis is a microwave shortcut to stir-fry flavors. Pork shoulder strips cook in a mixture of orange juice, soy sauce, and water on medium power until tender (16-20 minutes). Stir in crunchy water chestnuts, bean sprouts, and sliced Napa cabbage, then microwave on high until the cabbage just wilts.
The juices from the meat and vegetables get thickened with cornstarch into a glossy sauce that coats everything. Sprinkle with scallions and serve over hot rice.
Kitchen Tips
- Stir every 3 minutes: During the initial cooking, stir pork frequently so it cooks evenly in the microwave
- Don’t overcook cabbage: Cabbage only needs 3-4 minutes on high to reach crisp-tender perfection
- Thicken sauce well: Make sure cornstarch sauce bubbles and thickens fully before pouring over meat and vegetables
Ingredients
Directions
Mix pork, ½ cup water, the orange juice, salt, peper and soy sauce in 2-qt 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 tablespoon 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.
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