Crock Pot Asian Pork Stew

This slow cooker dish is really easy and   amazingly good.  This dish can be started before you leave for work and be ready when you come home. All in one meal and better yet, one dish to wash.  I love this dish,  one of my favorite meals. Ingredients: 2 lb boneless country-style pork ribs, cut into 2-inch pieces 3 medium carrots, cut into 1-inch slices 2 medium onions, cut into 1-inch wedges 1 package (8 oz) fresh whole mushrooms, cut in half if large 1 can (8 oz) whole water chestnuts, drained 1 can (8 oz) bamboo shoots, drained 3/4 cup hoisin sauce 1/3 cup reduced-sodium soy sauce 4 large cloves garlic, finely chopped 1 tablespoon finely chopped gingerroot 4 cups water 2 cups uncooked long-grain white rice 2 tablespoons cornstarch 3 tablespoons water 1/3 cup lightly packed coarsely chopped cilantro 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. 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. 5.Sprinkle cilantro over stew. Serve over rice. Makes 8 servings (1 cup stew and 3/4 cup rice each)