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Szechuan Pork Crock Pot Recipe


  • 1-1/2 lbs lean boneless pork chop
  • 1 (8.00 ounces) can sliced bamboo shoots, drained
  • 1 (8.00 ounces) can sliced water chestnuts, drained
  • 6 green onions, chopped
  • 1/4 cup Worcestershire sauce
  • 1/4 cup Szechuan hot bean sauce (paste)
  • 1/4 cup soy sauce
  • 2-1/2 tablespoons minced fresh ginger
  • 2 tablespoons rice wine or dry sherry
  • 4 teaspoons sesame oil
  • 4 teaspoons sugar
  • 8 cloves garlic, minced
  • 1-2 teaspoon hot chili oil (optional)


  1. Trim chops of excess fat and brown on both sides in a skillet on the stovetop.
  2. Place chops in the bottom of the crockpot and cover with bamboo shoots, water chestnuts, and green onions.
  3. Combine remaining ingredients together in a bowl and pour over vegetables.
  4. Cook on low for 3-5 hours or until chops are tender and cooked through. Serve hot with cooked rice.

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