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.