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Pork with Chinese Vegetables

1 pound cubed lean pork - (to 1 1/2 lbs)
1 onion -- chopped
1 green bell pepper -- cut in strips
8 ounces canned mushrooms -- drained
1 can water chestnuts -- drained
1 teaspoon ground ginger
1 cup chicken broth
1 tablespoon soy sauce
Salt -- to taste
Freshly-ground black pepper -- to taste
16 ounces frozen Chinese vegetables -- thawed
3 tablespoons cornstarch
3 tablespoons water


Brown pork and combine in the slow cooker with the next 8 ingredients. Cover and cook on LOW for 8 to 10 hours, or on HIGH setting for 4 to 5 hours. About 45 minutes before serving, turn to HIGH and add the vegetables. Combine cornstarch and water and add to the slow cooker; stir well. Continue cooking until thickened and vegetables are done. Serve over noodles or rice.

Serves 4 to 6.


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