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
DIRECTIONS
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.
High Altitude (3500-6500 ft)
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