Pork With Chinese Vegetables Recipe - Cooking Index
Pork With Chinese Vegetables Recipe - Cooking Index
| 1 lb | 454g / 16oz | Cubed lean pork - (to 1 1/2 lbs) |
| 1 | Onion - chopped | |
| 1 | Green bell pepper - cut in strips | |
| 8 oz | 227g | Canned mushrooms - drained |
| 1 | Water chestnuts - drained | |
| 1 teaspoon | 5ml | Ground ginger |
| 1 cup | 237ml | Chicken broth |
| 1 tablespoon | 15ml | Soy sauce |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 16 oz | 454g | Frozen Chinese vegetables - thawed |
| 3 tablespoons | 45ml | Cornstarch |
| 3 tablespoons | 45ml | Water |
Brown pork and combine in the crockpot with the next 8 ingredients. Cover and cook on LOW for 8 to 10 hours, or on HIGH setting for 4 to 5 hours.
About 45 minutes before serving, turn to HIGH and add the vegetables. Combine cornstarch and water and add to the crockpot; stir well. Continue cooking until thickened and vegetables are done. Serve over noodles or rice.
This recipe yields ?? servings.
Serves 4 to 6.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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