I must say, I’ve
always been a firm believer that every kitchen needs 5 basic things to deliver
the goods. 1-pizza stone 2- rubber spatulas 3- stand mixer 4- cheese grater 5-saute
and sauce pan. Yes, I know that’s 6 but you get the picture, I made the list so
I can bend the rules!
And now I am making Gina history
here by adding a 6th item: The Slow Cooker. Dang, this machine has
had me smiling for months now! As a gal who rarely had a slow-cooked meal
growing up, I find myself scouring the internet for new SC meals.
I am picky though with the recipes I
try. I find that the ones where you have to brown stuff first are pointless. If
I wanted to brown something and dirty a pan, I would have done that at dinner
time. I want a meal I can throw into the magic machine, come home 8 hours
later, and almost fall over from the aroma.
Sounds like a tough job to do I know
but in the past year or two, I’ve found some ridiculous recipes that have me
almost hugging my Slow Cooker. Click here, here , here, and here for them. Oh yeah and this one! Imagine taking the lo mein from your favorite Chinese takeout place and elevating it 10 times! Seriously, it was fork-twirling bliss! Which leads me back to why I wanted to hug my
Slow Cooker…..weird?-yes, appropriate?- kinda, contagious?- I can only hope so!
Enjoy…
Slow Cooker Asian Pork with Noodles &
Broccoli
Serves: 6
Slightly adapted from: Real Simple
OBJ: TCW be able to
make an at-home version of pork lo mien
Ingredients:
1/3 C hoisin sauce
2 TBS soy sauce
2 TBS cornstarch
2 TBS chopped fresh
ginger
2 cloves garlic,
chopped
1 tsp canola oil
1 tsp sesame seeds
¼ tsp allspice
2 ½ lb boneless pork
shoulder or butt
1 lb thin spaghetti
1 bunch broccoli,
cut into florets
2 TBS rice vinegar
Procedures:
1. In a 4 to 6 quart
slow cooker, combine the hoisin, soy sauce, cornstarch, ginger, garlic, canola
oil, sesame seeds, allspice, and ¾ C water with a whisk
2. Add the pork and
turn to coat (I turned it a few times to make sure it was well-coated)
3. Cover and cook
until the pork is very tender, on low for 10 to 12 hours (FYI: directions say to
cook on low for 7 to 8 hours or high for 5 to 6. I was going to be out for much
longer so I cooked it for just under 12 hrs, it was still great)
4. Twenty minutes
before serving, cook the spaghetti according to the package directions, adding
the broccoli during the last 2 minutes of cooking. Drain well
5. Using 2 forks,
shred the meat. Add the vinegar and mix well to combine. Add the drained noodles
and broccoli right into the slow cooker and toss very well.
6. Spoon into bowl,
sprinkle with additional sesame seeds and enjoy!
I'm with you about the browning. if I had time for that in the morning I wouldn't need a slow cooker. I will try this recipe and I's sure I will love it.
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