Crockpot Cantonese Pork and Vegetable Fried Rice

Crockpot Cantonese Pork
2 pounds pork cut into strips
2 tablespoons vegetable oil
1 onion, thinly sliced
2 (4.5 ounce) can mushrooms, drained
1 (8 ounce) can tomato sauce
3 tablespoons brown sugar
1 1/2 teaspoons distilled white vinegar
1 1/2 teaspoons salt
2 tablespoons Worcestershire sauce

In a heavy skillet, heat oil over medium high heat. Add pork strips and brown. Drain off excess fat. Place meat, onion, mushrooms, tomato sauce, brown sugar, vinegar, salt, and Worcestershire sauce in a slow cooker. Cook on low for 6 to 8 hours or until done..

Vegetable Fried Rice
1 C brown rice
1 egg
2 Tbsp. oil
2 garlic cloves, minced
1 tsp. ground ginger
1 C frozen peas
3 green onions, sliced
2 Tbsp. soy sauce
1 Tbsp. sesame oil

Cook rice according to package directions, when done cooking allow to cool slightly. Scramble egg in a small skillet and set aside. In a large skillet heat oil, add rice and stir fry for about 8 minutes, stirring occasionally. Add garlic and ginger and cook 2-4 minutes more until garlic is softened. Stir in peas and green onions and cook until heated through. Add soy sauce and sesame oil, toss to coat and then serve.

For more wonderful recipes visit Slowcooking Thursday