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Slow-Cooked Chop Suey over Rice

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By Pillsbury Kitchens
Updated Oct 29, 2008
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A frozen vegetable mix makes quick work of chopping for suey! The slow cooker does the rest.

Slow-Cooked Chop Suey over Rice

  • Prep Time 30 min
  • Total 7 hr 30 min
  • Ingredients 8
  • Servings 5
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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

Instructions

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

Nutrition

430 Calories
14g Total Fat
21g Protein
54g Total Carbohydrate
16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
130
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.

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