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Szechuan Pork
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All the pleasure of a Chinese meal right out of the crockpot. Start your rice before the pork is done and everything will be done right on time!
1-1/2 lbs lean boneless pork chop
1 (8.00 ounces) can sliced bamboo shoots, drained
1 (8.00 ounces) can sliced water chestnuts, drained
6 green onions, chopped
1/4 cup Worcestershire sauce
1/4 cup szechuan hot bean sauce (paste)
1/4 cup soy sauce
2-1/2 tablespoons minced fresh ginger
2 tablespoons rice wine or dry sherry
4 teaspoons sesame oil
4 teaspoons sugar
8 cloves garlic, minced
1-2 teaspoon hot chili oil (optional)
Trim chops of excess fat and brown on both sides in a skillet on the stovetop. Place chops in the bottom of the crockpot and cover with bamboo shoots, water chestnuts, and green onions. Combine remaining ingredients together in a bowl and pour over vegetables.
Cook on low for 3-5 hours or until chops are tender and cooked through.
Serve hot with cooked rice.
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