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. ~-------------------------------------------------------------------------- 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.