Ingredients
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1 1/2 lbs lean boneless pork chops
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1 (8 ounce) can sliced water chestnuts, drained
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6 green onions, chopped
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1/4 cup Worcestershire sauce
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1/4 cup szechuan hot bean sauce (paste)
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1/4 cup soy sauce
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2 1/2 tablespoons minced fresh ginger
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2 tablespoons rice wine or 2 tablespoons dry sherry
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4 teaspoons sesame oil
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4 teaspoons sugar
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8 garlic cloves, minced
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1 -2 teaspoon hot chili oil
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1 (8 ounce) can sliced bamboo shoots, drained
Instructions
- Trim chops of excess fat and brown on both sides in a skillet on the stove top.
- Place chops in the bottom of the crock pot 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.