Asian Pork Stew

2 lb boneless country style pork ribs, cut into 2 inch pieces

3 medium carrots, cut into 1 inch pieces

2 medium onions, cut into 1 inch slices

1 package (8 oz) mushrooms, cut in half

1 can (8 oz) whole water chestnuts, drained

1 can (8 oz) bamboo shoots, drained

3/4 cup hoisin sauce

1/3 cup sodium reduced soy sauce

4 large cloves of garlic, finely chopped

1 tbsp finely chopped gingerroot

4 cups water

2 cups uncooked long grain white rice

2 tbsp cornstarch

1/3 cup lightly packed coarsely chopped cilantro

Spray 6 quart slow cooker with cooking spray. In cooker, layer pork, carrots, onions,

mushrooms, water chestnuts and bamboo shoots. In a small mixing bowl, stir together

1/2 cup of the hoisin sauce, the soy sauce, garlic and gingerroot; our into slow cooker.

Cover; cook on low heat for 7-9 hours.

During last hour of cooking, in a 3 quart saucepan, heat 4 cups of water and the rice to boiling

over high heat. Reduce heat to low. cover; simmer 15-20 minutes or until rice is tender and

water is absorbed.

Gently remove pork and vegetables with slotted spoon to a large bowl; cove to keep warm.

Skim any fat from liquid in cooker. Pour liquid into a 1 quart saucepan. Stir in remaining

1/2 cup hoisin sauce into liquid; heat to boiling. In a small bowl, mix cornstarch and 3 tbsp of the water; stir into liquid. Cook, stirring constantly, until thickened; pour over pork mixture and gently stir.

Sprinkle cilantro over stew. Serve over rice.