Monday, August 4, 2008

CrockPot Chow Mein

  • 1-2 lbs of meat (I used one pound of chicken breast; Debbi uses two pounds)
  • 2 cups of water
  • 2 chopped yellow onions
  • 2-3 cups of chopped celery
  • 1/4 cup cornstarch
  • 1/4 cup soy sauce
  • 3 T molasses
  • 1 can (16 oz) baby corn, drained
  • 1 can (6.5 oz) bamboo shoots, drained
  • 1 cup bean sprouts
  • 1 chopped red bell pepper
  • salt and pepper to taste
  • olive oil
  • spaghetti or chow mein noodles
  1. If you are using meat, put it into the crockpot. I used frozen chicken breast tenderloins. Add the chopped onion and celery, and two cups of water.
  2. Cover and cook on low for 6-7 hours, or on high for 4.
  3. Shred meat carefully with two forks.
  4. In a glass bowl, mix the cornstarch, soy sauce, and molasses. Mix to get rid of the little clumpy balls of cornstarch. Set aside.
  5. Chop up the red bell pepper, and add it to the crockpot.
  6. Open the bamboo shoots and corn, drain liquid, and add remaining content.
  7. Add bean sprouts.
  8. Stir in the sauce mixture.
  9. Cover your crockpot again and cook on high for about an hour, or until flavors have melded and the added vegetables reach desired tenderness.
  10. Before serving, cook pasta according to package instructions.
  11. Heat some olive oil in a large frying pan or wok, and add some salt and pepper, if desired (I didn't add any pepper). On high heat, toss the cooked pasta in the olive oil and salt, allowing it to sizzle a bit and get a tiny crust on some of the noodles.
  12. Serve the noodles with the crockpot vegetables and meat.

Found On: A Year Of CrockPotting