2 small pkges. country style pork ribs (I had about 10 pieces)
1/4 cup hoisin sauce (found in the oriental food section of most grocery stores)
1 heaping teaspoon minced garlic
Salt and Pepper, just a few dashes of each
Toss together the pork, hoisin sauce, garlic, salt and pepper in your crock pot Cover and turn on high and let cook for 2-3 hours (I let mine cook while I was a church) This will be fork tender (mine fell apart). Remove from heat and let cool slightly, then chop or slice into bite size pieces.
( Now is a good time to start cooking your rice according to package directions.)
Now chop your veggies:
1/2 red bell pepper, diced into bite size pieces
1/2 yellow bell pepper, diced into bite size pieces
1 medium sweet onion, diced into bite size pieces (I use Walla Walla thanks to my Mother -in-law :)
2 cups or so sugar snap peas, ends removed
1 small can sliced water chestnuts, drained
Olive oil for stir-frying
Hot cooked rice for serving
Heat a large skillet over medium-high heat. Add 2 Tablespoons olive oil, when oil is hot, toss in the peppers and onion; cook over medium high heat for 2 or 3 minutes, stirring occasionally, until crunchy tender. Then toss in the peas and water chestnuts and cook again over medium high heat for another 2 minutes, stirring occasionally, until peas are just slightly tender and water chestnuts are hot.
Now toss in your cooked pork and the sweet and sour sauce (see recipe below) and simmer until meat is warm and sauce has thickened.
Serve over hot cooked rice and Enjoy!! YUM!
**Next time I make this I will try with pineapple juice and pineapple chunks just to see if that's as good as it sounds. Feel free to substitute any vegetable that you like, it's always fun to experiment with stir fry recipes.
Sweet and Sour Sauce
In a small bowl stir together
1/2 cup apple cider vinegar
1/2 cup firmly packed brown sugar,
1/2 cup catsup
1/4 cup cornstarch
1/4 cup lemon juice (or pineapple juice)
2 Tablespoons soy sauce
Set aside and add when you add the meat to the stir fry.