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Prep 10min
Total10hr25min
Servings8
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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
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Steps
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.
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Adding the stir-fry vegetables at the end keeps them from overcooking.
Use any stir-fry sauce in place of the teriyaki baste and glaze to vary the flavor.
The flavor of this chop suey-style dish is a blast from the past, so why not make it a retro '50s party? Serve a molded gelatin salad complete with "exotic" canned mandarin oranges. Don't forget the fortune cookies to go with coffee in the rumpus room.
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Nutrition Facts
Serving Size:1 Serving
Calories
475
Calories from Fat
125
Total Fat
14g
Saturated Fat
5g
Cholesterol
70mg
Sodium
510mg
Total Carbohydrate
60g
Dietary Fiber
5g
Protein
33g
% Daily Value*:
Iron
24%
24%
Exchanges:
1 Vegetable; 3 Lean Meat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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