Ingredients
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
Preparation
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.
Cover; cook on Low heat setting 7 to 9 hours.
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.
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.
Sprinkle cilantro over stew. Serve over rice.
