Pork Lo Mein for the Crockpot
1 small onion, cut into wedges
2 pounds pork arm steak, trimmed of fat and cut into 1-inch cubes
1 envelope (1 ounce) chow mein or stir-fry seasoning mix
1 can (8 ounces) sliced water chestnuts, drained
1 can (8 ounces) sliced bamboo shoots, drained
2 medium stalks celery, sliced (about a cup)
1 bag (1 pound) frozen mixed stir-fry vegetables
1/4 cup teriyaki baste and glaze (from 12-ounce bottle)(I use Kikkoman)
1 pound uncooked angel hair pasta or vermicelli
Place onion, pork, seasoning mix (dry), water chestnuts, bamboo shoots and celery in 3 1/2- to 4-quart slow cooker.
Cover and cook on low heat setting 6 to 8 hours.
Gently stir in frozen vegetables and teriyaki baste and glaze. Increase heat setting to high. Cover and cook 15 minutes or until vegetables are tender.
Meanwhile, cook and drain pasta as directed on package. Serve pork mixture over pasta.
1 small onion, cut into wedges
2 pounds pork arm steak, trimmed of fat and cut into 1-inch cubes
1 envelope (1 ounce) chow mein or stir-fry seasoning mix
1 can (8 ounces) sliced water chestnuts, drained
1 can (8 ounces) sliced bamboo shoots, drained
2 medium stalks celery, sliced (about a cup)
1 bag (1 pound) frozen mixed stir-fry vegetables
1/4 cup teriyaki baste and glaze (from 12-ounce bottle)(I use Kikkoman)
1 pound uncooked angel hair pasta or vermicelli
Place onion, pork, seasoning mix (dry), water chestnuts, bamboo shoots and celery in 3 1/2- to 4-quart slow cooker.
Cover and cook on low heat setting 6 to 8 hours.
Gently stir in frozen vegetables and teriyaki baste and glaze. Increase heat setting to high. Cover and cook 15 minutes or until vegetables are tender.
Meanwhile, cook and drain pasta as directed on package. Serve pork mixture over pasta.