SLOW COOKER LO MEIN

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Ive made this numerous times. My family loves it! So easy. The initial batch was a little expensive, buying the oyster sauce, chili paste and sesame oil. But you dont use that much so they last for many more dishes. I bought chili garlic sauce last time because I couldnt find the paste. It works just as well. Now I wait for pork loin or roast or whatever to go on sale and make it again! About once a month or so. The ingredient list on the front of recipe says 3 cloves. Dont be mistaken…it calls for 3 GARLIC cloves. Oh and by the way…the Reynolds liners are awesome! I never crock without them!

Recipe Apdated From:showmetheyummy.com

INGREDIENTS:

• 1 (5-ounce) can sliced water chestnuts, drained
• 2 pounds boneless pork shoulder
• 3 cups broccoli florets
• 2 carrots, julienned
• 2 stalks celery, diced
• 1 pound spaghetti
• 1 cup snow peas

FOR THE SAUCE

• 1 tablespoons sambal oelek (ground fresh chile paste), or more, to taste
• 2 tablespoon brown sugar, packed
• 1 tablespoon freshly grated ginger
• 1/3 cup reduced sodium soy sauce
• 3 cloves garlic, minced
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil

DIRECTIONS:

1. First, LINE a slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a 5- to 6-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
2. Then, WHISK together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil in the slow cooker. Add pork shoulder, then cover and cook on low heat for 7-8 hours or high for 3-4 hours.
3. REMOVE pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices. Stir in broccoli, carrots, celery, snow peas and chestnuts. Cover and cook on high heat for 15-30 minutes, or until vegetables are tender.
4. COOK pasta according to package instructions; drain well.
5. SERVE pasta immediately, topped with pork mixture.