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Oriental pork
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Entrees, Ethnic, Meats, Oriental, Pork |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Bonless Fresh Pork Shoulder* | | 1/2
| cup | Orange Juice | | 1/8
| tbsp | Pepper | | 8
| oz | (1cn) Water Chestnuts, Drain | | 2
| cup | Chinese Cabbage, Sliced Thin | | 1
| tbsp | Cold Water | | 3
| cup | Hot Cooked Rice | | 1/2
| cup | Water | | 1/4
| tbsp | Salt | | 3
| tbsp | Imported Soy Sauce | | 16
| oz | (1cn) Bean Sprouts, Drained | | 1
| tbsp | Cornstarch | | 2
| tbsp | Chopped Green Onions |
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Procedures:
| 1 | * pork shoulder should be cut into ?inch strips. | | 2 | Mix pork, ?c water, the orange juice, salt, peper and soy sauce in 2-qt casserole. | | 3 | Cover and microwave on medium (50%) until pork is tender, 16 to 20 minutes, stirring every 3 minutes. | | 4 | Stir in drained water chestnuts, bean sprouts and cabbage. | | 5 | Cover and microwave on high (100%) until cabbage is crisp tender, 3 to 4 minutes. | | 6 | Blend cornstarch and 1 t cold water in 4 c glass measure. | | 7 | Drain juices from meat mixture into cornstarch mixture; stir well. | | 8 | Microwave on high (100%) until mixture boils and thickens, 3 to 4 minutes, stirring every minute or so. | | 9 | Pour over meat and vegtables. | | 10 | Sprinkle with onions and serve over the hot rice |
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