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Slow-Cooked Chop Suey over Rice

Prep Time: 30 minutes
Total Time: 7 hours, 30 minutes

1 lb. boneless pork shoulder, cut into 3/4-inch cubes
1 small onion, cut into 1/4-inch wedges
1 (5-oz) can sliced bamboo shoots, drained
1/2 cup purchased teriyaki baste and glaze *
1 tsp grated gingerroot
1 (1-lb) pkg frozen broccoli, carrots and water chestnuts, thawed, drained *
2 cups uncooked instant white rice
2 cups water

In 4- to 6-quart slow cooker, combine pork, onion, bamboo shoots, teriyaki baste and glaze, and gingerroot; mix well.

Cover; cook on low setting for 5-7 hours.

About 15 minutes before serving, stir vegetables into pork. Increase heat setting to high; cover and cook an additional 10-15 minutes or until vegetables are tender.

Meanwhile, cook rice in water as directed on package. Serve pork mixture over rice.

Makes 5 servings. Per serving: 430 calories, 14 g fat

* Look for teriyaki baste and glaze in the Asian food section near the soy and teriyaki sauces. To thaw frozen vegetables, rinse them or microwave on HIGH for 2-3 minutes. Drain thawed vegetables well before adding.

Pillsbury Slow Cooker Recipes booklet