Categories: Pork/ham, Chinese 
      Yield: 4 servings 
  
      1 lb Bonless fresh pork shoulder*      1/2 c  Water 
    1/2 c  Orange juice                      1/4 ts Salt 
    1/8 ts Pepper                              3 tb Imported soy sauce 
      8 oz (1cn) water chestnuts, drain       16 oz (1cn) bean sprouts, drained 
      2 c  Chinese cabbage, sliced thin        1 tb Cornstarch 
      1 tb Cold water                          2 tb 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.