SLOW COOKER FIVE-SPICE PORK WITH SNAP PEAS

By jarren

Ingredients

• 1/2 cup dry sherry
• 1/2 cup reduced-sodium soy sauce **
• 1/4 cup light brown sugar **
• 1 tsp Asian chili sauce, such as Sriracha
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 1 tsp Chinese five-spice powder
• 1/2 cup water
• 2 lb pork tenderloin, cut into 1" pieces
• Freshly ground black pepper
• 1/2 lb sugar snap peas, trimmed

Preparation

Step 1

In a 5 to 6 quart slow cooker, combine the dry sherry, soy sauce, brown sugar, chili sauce, garlic, ginger, five-spice powder and 1/2 cup water.

Lightly season the pork with pepper. Add the pork to the slow cooker and stir to coat. Cook, covered, until fork-tender, 2-3 hours on low. Add the sugar snap peas and cook until crisp-tender, about 10 minutes. Serve over rice.