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Oriental Pork
Yield: 4 to 6 servings
1 (1 lb.) pork tenderloin
3 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon instant chicken flavored bouillon
1 (6 oz.) pkg. frozen pea pods
1 (8 oz.) can bamboo shoots, drained
1 (8 oz.) can water chestnuts, drained and sliced
1/2 cup sliced green pepper
1/2 cup sliced green onion
1. Trim fat from pork. Cut pork into bite-size
pieces. Combine pork, soy sauce, cornstarch,
and bouillon in dish.
2. Cook, covered, on Cook Level 5 for 7 to 9
minutes, or until pork is thoroughly cooked and
is no longer pink.
3. Add remaining ingredients. Cook, covered, on
full power for 2 to 4 minutes, or until vegetables
are cooked as desired. Stir halfway through
cooking time.
Micro-tip: This dish may be served over rice, if
desired.
Item Total Cooking Time Cookmatic Power Level Method
Whole Chicken, Turkey,
Duck, Cornish Hen
(170 °F Dark Meat)
(180°F White Meat)
3½ to 4½ min./lb.
Full Power (10) Place in heavy-duty roasting bag, in dish. If
desired, use plastic rack in dish. Close the bag
loosely, securing with a string. Turn over
several times during the cooking time. Allow to
stand 10 -15 minutes before carving.
7. When cooking whole poultry, begin by cooking
breast-side-down. When the poultry is turned
over, cooking can be completed breast-side-up
for a browner finished appearance.
8. Pierce the skin of poultry before placing it in the
microwave oven, to prevent popping.
9. After the poultry has started to brown, the wing
tips, narrow part of the legs, and the high point
of the breast bone can be covered with small
thin strips of foil. This is called "shielding". The
small amount of foil will slow the cooking of
these areas and prevent them from dehydrating
and overcooking.
10. Large poultry items, such as large turkeys, may
need to be turned over several times during
cooking, for more even cooking.
Poultry Cooking Guidelines
1. Remove metal clamps from poultry and tie legs
with a string, if desired, before cooking.
2. Small poultry items can be cooked on a plastic
rack in a dish or on a plastic meat tray.
3. Poultry weighing 3 pounds or more will brown
by itself "naturally" in the microwave oven.
4. Seasoned coating mixes and paprika will
improve the color of poultry. Try making a
paste of 1 tablespoon paprika and 2
tablespoons of shortening. Rub this paste over
poultry for a reddish-brown color.
5. Do not salt poultry until just before serving,
since salt will dehydrate the surface of poultry,
making it tough. Salt may be added to a sauce,
that covers the poultry, before cooking .
6. Begin cooking chicken pieces skin-side-down.
Turn the pieces over halfway through cooking
time in most recipes.