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Slow-Cooked Chop Suey over Rice

  • Prep 30 min
  • Total 7 hr 30 min
  • Servings 5
  • Pinterest
    67
  • Print
    447
  • Save
    1K
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A frozen vegetable mix makes quick work of chopping for suey! The slow cooker does the rest. MORE + LESS -

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

Steps

Hide Images
  • 1
    In 4 to 6-quart slow cooker, combine pork, onion, bamboo shoots, teriyaki baste and glaze and gingerroot; mix well.
  • 2
    Cover; cook on low setting for 5 to 7 hours.
  • 3
    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.
  • 4
    Meanwhile, cook rice in water as directed on package. Serve pork mixture over rice.

Expert Tips

This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
5g
25%
Cholesterol
55mg
18%
Sodium
1180mg
49%
Total Carbohydrate
54g
18%
Dietary Fiber
3g
12%
Sugars
16g
Protein
21g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 1 Fruit; 1 Vegetable; 2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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