1 each,  small bell peppers, red, green, yellow and orange
1 onion, chunked
2 cans straw mushrooms if avalable
1 can each: Bamboo shoots, bean sprouts and water chesnuts
6 cloves garlic, chopped
2 whole carrots, julienned
2 bands chopped scallions 

2 cups Yoshida's Gourmet Sauce at Sam's Club. or  http://www.nextag.com/gourmet-sauce-yoshida/stores-html?nxtg=5c980a500506-CD7E36F456ACE10C 

Directions:
  In slo cooker add pork, bamboo shoots, water chestnuts, ginger root, mushrooms and Yoshida Sauce.   Cook on low heat (1.5) setting 8 to 10 hours.  Give it a shake of Canadian steak seasonings while cooking.  In a ziplock bag  have prepared remaining ingredients:  Drained pineapple, (add juice to pork during cooking) coarsely chopped onion, bell peppers  in 1 inch pieces and  julienned carrots.  Add to cooker 1 ½ to 2 hours before serving.  Serve over brown rice.  Garnish with chopped cilantro.  Peanuts dry roasted, salted (optional).  The colors are as wonderful as the smells when the lid is removed after the bagged ingredients are added.