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Slow Cooker Chinese Vegetable Lo Mein

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  • #105046
Chinese Vegetable Lo Mein - CDKitchen.com

serves/makes:
  
ready in:
  2-5 hrs

ingredients

2 pounds tofu
1 pound baby carrots
1 pound green beans
1 green bell pepper
1 red pepper
1 can (5 ounce size) water chestnuts, drained
1 can (5 ounce size) bamboo shoots, drained
1 can (20- ounce size) pineapple chunks with juice, reserved
1/4 cup soy sauce
1 package (12-16 ounce size) lo mein noodles (or rice)

Teriyaki Sauce

1 cup pineapple juice
2 tablespoons cornstarch
1 tablespoon soy sauce
2 tablespoons rice vinegar
1/2 cup sugar

directions

Cut tofu into 1-inch chunks and place in bottom of slow cooker. Place carrots on top. Chop green beans and peppers into 1-inch pieces and add to slow cooker. Top with drained water chestnuts, bamboo shoots, and pineapple chunks.

Stir together the reserved pineapple juice and 1/4 cup soy sauce and pour over veggies in slow cooker. Cover with lid and cook on HIGH for 6 hours.

When ready to serve, cook the lo mein noodles (on the stove according to package directions), and prepare the teriyaki sauce.

Teriyaki Sauce: stir together all the sauce ingredients in a small saucepan and bring to a boil. Lower heat and simmer until thick, about one minute.

To serve, top noodles with vegetables and teriyaki sauce. May serve with additional soy sauce or hot sauce, as desired.

added by

Christine Gable, CDKitchen Staff
Read more: Chinese Night


crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.


nutrition data

445 calories, 6 grams fat, 86 grams carbohydrates, 17 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)


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