Slow Cooker Pork Lo Mein

By carvalhohm

Ingredients

• 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 (1 cup)
• 1 bag (1 pound) frozen mixed sugar snap stir-fry vegetables
• 1/4 cup teriyaki baste and glaze (from 12-ounce bottle)
• 1 pound uncooked angel hair pasta or vermicelli

Details

Adapted from bettycrocker.com

Preparation

Step 1

1 Place onion, pork, seasoning mix (dry), water chestnuts, bamboo shoots and celery in order listed in 3 1/2- to 4-quart slow cooker.

2 Cover and cook on low heat setting 8 to 10 hours.

3 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.

4 Meanwhile, cook and drain pasta as directed on package. Serve pork mixture over pasta.

Expert Tips:

Adding stir-fry vegetables at end keeps them from overcooking.

Use any stir-fry sauce in place of teriyaki baste and glaze to vary flavor.

Calories: 475