Oriental Pork
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork shoulder
boneless, cut into 1/4-inch strips |
|
| ½ | cup |
water
|
|
| ½ | cup |
orange juice
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 8 | ounces |
water chestnuts
drained, 1 can |
|
| 16 | ounces |
mung bean sprouts
drained, 1 can |
|
| 2 | cups |
napa (Chinese) cabbage
thinly sliced |
*
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | tablespoon |
water
cold |
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
| 3 | cups |
rice, cooked
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork shoulder
boneless, cut into 1/4-inch strips |
|
| 118 | ml |
water
|
|
| 118 | ml |
orange juice
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 231.2 | ml/g |
water chestnuts
drained, 1 can |
|
| 462.4 | ml/g |
mung bean sprouts
drained, 1 can |
|
| 473 | ml |
napa (Chinese) cabbage
thinly sliced |
*
|
| 15 | ml |
cornstarch
|
|
| 15 | ml |
water
cold |
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 7.1E+2 | ml |
rice, cooked
|
|
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.
