Cook Time 3 to 4 hours (LOW)
Prep Time 15 minutes
YIELD Makes 4 servings
|1||pound lean pork stew meat, cut into 1-inch cubes|
|1||package (16 ounces) frozen pepper blend for stir-fry|
|4||ounces sliced water chestnuts|
|1/2||cup orange juice|
|2||tablespoons quick-cooking tapioca|
|2||tablespoons packed light brown sugar|
|2||tablespoons teriyaki sauce|
|1/2||teaspoon ground ginger|
|1/2||teaspoon dry mustard|
|1‑1/3||cups hot cooked rice|
Slow Cooker Directions
- Spray large nonstick skillet with nonstick cooking spray; heat skillet over medium heat until hot. Add pork; brown on all sides. Remove from heat; set aside.
- Place peppers and water chestnuts in slow cooker. Top with browned pork. Mix orange juice, tapioca, brown sugar, teriyaki sauce, ginger and mustard in large bowl. Pour over pork mixture in slow cooker. Cover; cook on LOW 3 to 4 hours. Serve with rice.
|Serving Size:||1/4 of pork mixture with 1/3 cup cooked rice|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||18 %|
Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.
Have you ever wanted to cook authentic Thai food instead of going out to a fancy restaurant? Now you can with our Thai recipes.