Slow-Cooker Asian Pork Stew

Ingredients

• 2 lb pork ribs boneless country-style cut into 2-inch pieces
• 3 medium carrots cut into 1-inch slices
• 2 medium onion cut into 1-inch wedges
• 8 oz mushrooms fresh whole cut in half if large
• 8 oz water chestnuts whole drained canned
• 8 oz bamboo skewers drained canned
• 0.8 cup hoisin sauce 
• 0.3 cup soy sauce reduced-sodium
• 4 large cloves garlic finely chopped
• 1 tablespoon ginger finely chopped
• 4 cups water 
• 2 cups rice long-grain white uncooked
• 2 tablespoons cornstarch 
• 3 tablespoons water 
• 0.3 cup accompaniment: lightly whipped cream packed coarsely chopped

Equipment

• bowl
• sauce pan
• slotted spoon
• slow cooker

Directions

1. Spray 5- to 6-quart slow cooker with cooking spray. In cooker, layer pork, carrots, onions, mushrooms, water chestnuts and bamboo shoots. In small bowl, stir together 1/2 cup of the hoisin sauce, the soy sauce, garlic and gingerroot; pour into slow cooker.
2. Cover; cook on Low heat setting 7 to 9 hours.
3. During last hour of cooking, in 3-quart saucepan, heat 4 cups water and the rice to boiling over high heat. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender and water is absorbed.
4. Gently remove pork and vegetables with slotted spoon to large bowl; cover to keep warm. Skim any fat from liquid in cooker.
5. Pour liquid into 1-quart saucepan. Stir remaining 1/4 cup hoisin sauce into liquid; heat to boiling. In small bowl, mix cornstarch and 3 tablespoons water; stir into liquid. Cook, stirring constantly, until thickened; pour over pork mixture and gently stir.
6. Sprinkle cilantro over stew.
7. Serve over rice.