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.
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 Percent Daily Value*: Iron 24% Exchanges: 1 Vegetable; 3 Lean Meat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.