Crock Pot Chow Mein

Day 111: Recipe 25

I totally love A Year of CrockPotting. Will does too, I think.

This recipe isn't one of the "dump a bunch of cans into the crockpot" ones, so I did prep work the night before, chopping veggies so that I could just dump the baggies of stuff into the crockpot. It helped. Also, the original recipe called for red bell pepper, which we almost always have, but for some reason were out of today. So we went without, but it would have been nice to have.

I couldn't get an appetizing picture of this one, but rest assured, it tasted yummy!

Crockpot Chow Mein from A Year of CrockPotting
serves 5-6

1.5 lbs of stir fry pork
2 cups of water
2 chopped yellow onions
1 bunch of chopped celery
1/4 cup cornstarch
1/4 cup soy sauce
3 Tbsp molasses
1 can baby corn
1 can bamboo shoots
2 cup bean sprouts
spaghetti or chow mein noodles

Dump the meat, the onion, the celery, and the water in the crockpot.

Cook on low for 6-7, or on high for 4. Shred the meat, or at least make sure the pieces are separated for each other.

Mix the cornstarch, soy sauce, and molasses. A fork or whisk is best, because the cornstarch really likes to clump. Don't taste it, because on its own it doesn't taste that good (but it will later, I promise!)

Open up the cans of bamboo shoots and corn, drain the liquid, and dump it in the crockpot, along with the bean sprouts. Then go ahead and stir in the sauce mixture.

Cover the crockpot and cook on high for another hour.

Cook the pasta according to the package instructions.

Serve.

Eat.

Survey says...
I had a friend over, and she started to get excited when she entered the apartment and it was still cooking, which I figured was a good sign. Both she and Will liked it, and I did too, so this one's a keeper. Want to try with additional veggies, though!