Cook Time 3 to 4 hours (LOW)
Prep Time 15 minutes

YIELD Makes 4 servings

INGREDIENTS

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

PREPARATION:

Slow Cooker Directions

  1. 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.
  2. 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.
This recipe appears in: Asian
NUTRITIONAL INFORMATION:
Serving Size: 1/4 of pork mixture with 1/3 cup cooked rice
Fiber 4 g
Carbohydrate 42 g
Cholesterol 49 mg
Saturated Fat 2 g
Total Fat 6 g
Calories from Fat 18 %
Calories 313
Protein 21 g
Sodium 406 mg
DIETARY EXCHANGE:
Vegetable 2
Starch 2
Meat 2

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