Szechuan Pork

  • 1-1/2 lbs boneless pork chops
  • 1 - 8 oz can bamboo shoots, drained
  • 1 - 8 oz can water chestnuts, drained
  • 6 green onions, chopped
  • 1/4 cup Worcestershire sauce
  • 1/4 cup Szechuan hot bean sauce
  • 1/4 cup soy sauce
  • 2-1/2 tbsp minced fresh ginger
  • 2 tbsp rice wine or dry sherry
  • 4 tsp sesame oil
  • 4 tsp sugar
  • 8 cloves garlic, minced

Trim chops of excess fat and brown on both sides in a skillet on the stovetop. 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 8 hours or until chops are tender and cooked through. Serve hot with cooked rice.

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