Slow Cooker Asian Pork Stew

Asian Pork Stew
www.pillsbury.com

2

lb boneless country-style pork ribs, cut into 2-inch pieces

3

medium carrots, cut into 1-inch slices

2

medium onions, cut into 1-inch wedges

1

package (8 oz) fresh whole mushrooms, cut in half if large

1

can (8 oz) whole water chestnuts, drained

1

can (8 oz) bamboo shoots, drained

3/4

cup hoisin sauce

1/3

cup reduced-sodium soy sauce

4

large cloves garlic, finely chopped

1

tablespoon finely chopped gingerroot

4

cups water

2

cups uncooked long-grain white rice

2

tablespoons cornstarch

3

tablespoons water

1/3

cup lightly packed coarsely chopped cilantro

1. Spray 5- to 6-quart slow cooker with cooking spray. In cooker, layer pork, carrots, onions, mushrooms, water chestnuts and bamboo shoots. In small bowl, stir together 1/2 cup of the hoisin sauce, the soy sauce, garlic and gingerroot; pour into slow cooker.
2. Cover; cook on Low heat setting 7 to 9 hours.
3. During last hour of cooking, in 3-quart saucepan, heat 4 cups water and the rice to boiling over high heat. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender and water is absorbed.
4. Gently remove pork and vegetables with slotted spoon to large bowl; cover to keep warm. Skim any fat from liquid in cooker. Pour liquid into 1-quart saucepan. Stir remaining 1/4 cup hoisin sauce into liquid; heat to boiling. In small bowl, mix cornstarch and 3 tablespoons water; stir into liquid. Cook, stirring constantly, until thickened; pour over pork mixture and gently stir.
5. Sprinkle cilantro over stew. Serve over rice.

Makes 8 servings (1 cup stew and 3/4 cup rice each)