Crock Pot - Pork Lo Mein
This is as good as it gets! A bit of prep work ... into the crock pot ... a bit more work ... finish in the pot! You're going to make this again & again! Serve with a plate of sliced oranges or peeled tangerines ... that's it!
- 1 1/2 lbs pork tenderloin shoulder, chop meat, etc.
- 3 T reduced-sodium soy sauce
- 3 T oyster sauce
- 3 T sherry or apple juice
- 2 T grated or minced fresh ginger
- 1 carrot cut into 2” matchsticks
- 1/2 lbs mushrooms sliced
- 1/2 C fat-free chicken broth
- 2 T cornstarch
- 1 T cold water
- 1/2 head Napa cabbage cut into 1” long pieces (1/2 lbs)
- 8 oz dried Soba noodles
- 2 t toasted sesame oil
Combine pork, soy sauce, oyster sauce, sherry, and ginger in medium bowl. Toss well, Cover and marinate in refrigerator at least 1 hour.
Remove pork from bowl and place in 4-quart or larger slow cooker. Cover and refrigerate leftover marinade. Add carrot, mushrooms, and chicken broth to cooker.
Cover and cook on low 4 to 6 hours.
Let pork stand 5 minutes before slicing into 2” long strips. Whisk cornstarch with water in small bowl & stir into cooker. Add reserved marinade, sliced pork & cabbage. Cover. Cook 20 to 30 minutes, or until sauce starts to thicken and cabbage wilts slightly.
Cook noodles according to package directions. Drain & toss with sesame oil. Add noodles to pork mixture and toss to combine. Serve immediately.