2 pounds of meat (I used chicken breast)
2 cups of water
2 chopped yellow onions
2 to 3 cups of chopped celery
1/4 cup cornstarch
1/4 cup soy sauce (La Choy and Tamari wheat-free are gluten free)
3 tablespoon molasses
1 can (16 ounces) baby corn, drained
1 can (6.5 ounces) bamboo shoots, drained
1 cup bean sprouts
1 chopped red bell pepper
--salt and pepper to taste
--olive oil
--spaghetti or chow mein noodles (I used Trader Joe's brown rice spaghetti)
The Directions.
Place the meat you are going to use into the crockpot. I used frozen chicken breast tenderloins.
Add the chopped onion and celery, and two cups of water.
Cover and cook on low for 6 to 7 hours, or on high for 4.
After it's cooked:
Shred meat carefully with two forks.
In a glass bowl, mix the cornstarch, soy sauce, and molasses. Whisk well to get rid of the little clumpy balls of cornstarch.
Set aside.
Chop up the red bell pepper, and add it to the crockpot. Open the bamboo shoots and corn, drain liquid, and add remaining content. Add bean sprouts.
Stir in the sauce mixture.
Cover your crockpot again and cook on high again for about an hour, or until flavors have melded and the added vegetables reach desired tenderness.
Before serving, cook pasta according to package instructions. I heavily salted my water before adding the pasta (about 1 tablespoon of kosher salt) and added some olive oil.
When the pasta reaches the al dente stage, drain it and set aside.
Heat some olive oil in a large frying pan or wok, and add some salt and pepper, if desired.
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.
Serve the noodles with the crockpot vegetables and meat.
Now email steph and say "holy cow, this is the best chow mein I've ever had and I made it all by myself which means I'm a total rock star!"
:-)
Happy July!!
Happy Slow Cooking!
