Home
Magazines & Cookbooks
Newsletters
Pillsbury Store
Recipes
Products
Bake-Off Contest
Doughboy Fun
Coupons
Community
My Pillsbury
Already a member?
Log In
Not a member yet?
Register now
Why become a member?
Member Benefits
Log in
Email Address:
Password:
Forgot your password?
Remember me
Home
>
Recipes
>
Slow-Cooked Chop Suey over Rice
Slow-Cooked Chop Suey over Rice
Digg
Facebook
StumbleUpon
Twitter
Del.ic.ious
Reddit
You must be logged in to add this to your Recipe Box
Log In / Register
No thanks
You must be logged in to add this to your Grocery List
Log In / Register
No thanks
A frozen vegetable mix makes quick work of chopping for suey! The slow cooker does the rest.
Prep Time:
30 Min
Total Time:
7 Hr 30 Min
Makes:
5 servings
(7)
Rate It
(
0
)
Review It
Would you make it again?
yes
|
no
You must be logged in to rate a recipe
Log In / Register
No thanks
You must be logged in to recommend a recipe
Log In / Register
No thanks
You may also enjoy:
Slow Cooker Gingered Broccoli...
Stroganoff Round Steak Strips
Home-Style Pork Stew
RECIPE
TIPS
REVIEWS (
0
)
NUTRITIONAL INFO
INGREDIENTS
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
teaspoon grated gingerroot
1
(1-lb.) bag frozen broccoli, carrots and water chestnuts, thawed, drained
2
cups uncooked instant white rice
2
cups water
DIRECTIONS
1.
In 4 to 6-quart slow cooker, combine pork, onion, bamboo shoots, teriyaki baste and glaze and gingerroot; mix well.
2.
Cover; cook on low setting for 5 to 7 hours.
3.
About 15 minutes before serving, stir vegetables into pork. Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until vegetables are tender.
4.
Meanwhile, cook rice in water as directed on package. Serve pork mixture over rice.
High Altitude Directions