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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix pork, 1/2 c water, the orange juice, salt, pepper and soy sauce in 2-quart casserole. | 2. Cover and microwave on medium (50%) until pork is tender, 16 to 20 minutes, stirring every 3 minutes. | 3. Stir in drained water chestnuts, bean sprouts and cabbage. | 4. Cover and microwave on high (100%) until cabbage is crisp tender, 3 to 4 minutes. | 5. Blend cornstarch and 1 T cold water in 4 c glass measure. | 6. Drain juices from meat mixture into cornstarch mixture; stir well. | 7. Microwave on high (100%) until mixture boils and thickens, 3 to 4 minutes, stirring every minute or so. | 8. Pour over meat and vegetables. | 9. Sprinkle with onions and serve over the hot rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	1	lb	boneless cut	575.7346	0.0	102.1816	15.4134
water	1/2	cup		0.0	0.0	0.0	0.0
orange juice	1/2	cup		55.8	12.895999999999999	0.868	0.248
salt	1/4	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
soy sauce	3	tablespoons	imported	25.44	2.3664	3.9072	0.2736
water chestnut	1	can	drained	-	-	-	-
bean sprout	1	can	drained	-	-	-	-
chinese cabbage	2	cups	sliced	18.2	3.052	2.1	0.28
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	1	tablespoon		0.0	0.0	0.0	0.0
green onion	2	tablespoons	chopped	3.24	0.6888	0.1164	0.0564
rice	3	cups	cooked	2025.75	443.7225	39.5715	3.6630000000000003

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.