Orange-Flavored Oriental Pork Recipe
Oriental Pork has a difining taste. The Organge juice with chestnits gives the Oriental Pork a thrilling taste.
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Boneless pork | 1 pound | |
| Water | 1/2 Cup (16 tbs) | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Soy sauce | 3 Tablespoon | |
| Water chestnuts | 1 Can (10oz), drained | |
| Bean sprouts | 1 Can (10oz), drained | |
| Chinese Cabbage | 2 Cup (16 tbs), thinly sliced | |
| Cornstarch | 1 Tablespoon | |
| Cold water | 1 Tablespoon | |
| 2 tablespoons chopped green onions | ||
Directions
Mix pork, 1/2 cup water, the orange juice, salt, pepper and soy sauce in 2 quart microwavable casserole.
Cover and microwave on medium (50%) until pork is tender, 16 to 20 minutes, stirring every 3 minutes.
Stir in water chestnuts, bean sprouts and cabbage.
Cover and microwave on high until cabbage is crisp tender, 3 to 4 minutes.
Blend cornstarch and 1 tablespoon water in 4 cup microwavable glass measure.
Drain juices from meat mixture into cornstarch mixture; stir well.
Microwave uncovered on high until mixture boils and thickens, 3 to 4 minutes, stirring every minute.
Pour over meat and vegetables.
Sprinkle with onions.
Cover and microwave on medium (50%) until pork is tender, 16 to 20 minutes, stirring every 3 minutes.
Stir in water chestnuts, bean sprouts and cabbage.
Cover and microwave on high until cabbage is crisp tender, 3 to 4 minutes.
Blend cornstarch and 1 tablespoon water in 4 cup microwavable glass measure.
Drain juices from meat mixture into cornstarch mixture; stir well.
Microwave uncovered on high until mixture boils and thickens, 3 to 4 minutes, stirring every minute.
Pour over meat and vegetables.
Sprinkle with onions.
Chef
