Slow Cooker Asian Pork Stew

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.

High Altitude (3500-6500 ft): No change.





Did You Know?

Hoisin sauce is often used in Chinese cuisine. The reddish-brown sauce, flavored with soybeans, garlic, chiles and numerous spices, tastes spicy and sweet.



Nutrition Information:

1 Serving: Calories 510 (Calories from Fat 130); Total Fat 15g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 70mg; Sodium 810mg; Total Carbohydrate 63g (Dietary Fiber 3g, Sugars 5g); Protein 30g Percent Daily Value*: Vitamin A 80%; Vitamin C 6%; Calcium 6%; Iron 20% Exchanges: 3 Starch; 1 Other Carbohydrate; 1 Vegetable; 2 1/2 Medium-Fat Meat Carbohydrate Choices: 4