Slow Cooker Pork Lo Mein

 

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

• 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.