Slow-Cooked Chop Suey over Rice

(9)
  1 reviews
  • 30|min prep time
  • 7|hr|30|min total time
  • 8 ingredients
  • 5 servings

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. 1 In 4 to 6-quart slow cooker, combine pork, onion, bamboo shoots, teriyaki baste and glaze and gingerroot; mix well.
  2. 2 Cover; cook on low setting for 5 to 7 hours.
  3. 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. 4 Meanwhile, cook rice in water as directed on package. Serve pork mixture over rice.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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