Slow Cooked Chop Suey over Rice
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.) 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 to 7 hours.
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.
Meanwhile, cook rice in water as directed on package. Serve pork mixture over rice.