Crockpot Pork Chop Suey over Rice

1 lb. boneless pork shoulder, cut into 3/4" cubes
1 small onion, cut into wedges
5 oz. can bamboo shoots, drained
1/2 c. teriyaki baste and glaze
1 t. grated ginger
1 lb. frozen broccoli, carrots, and water chestnuts, thawed and drained
2 c. uncooked instant rice ( I use brown)
water

Place liner in crockpot. Combine 1st 5 ingredients, mixing well. Place in crockpot. Cover. Cook on low 5-7 hours. About 15 minutes before serving, stir vegetables into pork. Increase setting to high and cook an additional 10-15 minutes until vegetables are tender. Cook rice as directed. Serve pork chop suey over rice.