Chinese Recipes

Oriental Pork Bbs
Serving Size: 4

1 pound boneless fresh pork shoulder*
1/2 cup water
1/2 cup orange juice
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoon imported soy sauce
8 ounce (1cn) water chestnuts -- drain
16 ounce (1cn) bean sprouts -- drained
2 cup chinese cabbage -- sliced thin
1 tablespoon cornstarch
1 tablespoon cold water
2 tablespoon chopped green onions
3 cup hot cooked rice

Cooking Directions:

* Pork Shoulder should be cut into 1/4-inch strips. Mix pork, 1/2 c
water, the orange juice, salt, pepper 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 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 vegetables.
Sprinkle with onions and serve over the hot rice.

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