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Slow-Cooker Pork Lo Mein

Slow-Cooker Pork Lo Mein
  • Prep 10 min
  • Total 10 hr 25 min
  • Servings 8
Packed with pork and plenty of colorful vegetables, this Asian dish is a nutritious meal in one.
Updated November 11, 2009

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

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.

  • 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.

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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