Categories: Meats, Main dish 
      Yield: 4 servings 
  
      1 lb Bonless Fresh Pork Shoulder* 
    1/2 c  Water 
    1/2 c  Orange Juice 
    1/4 t  Salt 
    1/8 t  Pepper 
      3 T  Imported Soy Sauce 
      8 oz (1cn) Water Chestnuts, Drain 
     16 oz (1cn) Bean Sprouts, Drained 
      2 c  Chinese Cabbage, Sliced Thin 
      1 T  Cornstarch 
      1 T  Cold Water 
      2 T  Chopped Green Onions 
      3 c  Hot Cooked Rice 
  
  *    Pork Shoulder should be cut into 1/4-inch strips. 
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  Mix pork, 1/2 c 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 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.