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.