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
Preparation
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.
