* 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.
