Carin's Easy Lo Mein for Crockpot

1 pound beef short rib, lean stew meat, pork tenderloin, boneless skinless chicken thighs in crockpot. Sprinkle with salt and pepper. I always use a dash of ground red pepper to help enhance the flavors.

Add sliced shallot or onion on top of meat in crockpot.

Pour following sauce on top of meat and onions or shallots. Cook on high 3 to 4 hours or on low 6 to 7 hours till meat shreds.

½ cup oyster sauce

¼ cup soy sauce

¼ cup rice vinegar

Minced Garlic & Ginger

2 Tablespoons honey (Start with less or none and add if needed at end)

1 Tablespoon Seasame oil (if desired)

1 Tablespoon Chili Paste (if desired) or dash of Ground Red Pepper

½ cup beef broth if needed

Cook till Meat shreds. Twist fork in top of meat to test for doneness.

Shred meat then put back in crockpot. Add fresh veggies such as snap peas, chopped green beans, diced celery, shredded carrots, bell pepper strips and any veggies of choice. Add uncooked dry noodles to crockpot, no need to boil ahead of time. Turn crockpot on high and cook for an hour till veggies are crisp tender and noodles are done.

If sauce is too thin, add a cornstarch slurry to thicken Sauce.

Serve shredded meat, veggies and noodles mixed together. Add green onion if desired to top.

I used 4 large garlic cloves and around 1 to 2 inches peeled fresh Ginger. Use garlic press to mince both garlic cloves and fresh ginger. We use any combo of diced celery, shredded carrots, snow peas, chopped green beans and bell pepper.

For less calories (use pork Tenderloin) and sodium, use half of the bottled sauces, ONLY 4 tablespoons oyster sauce, 2 tablespoons soy sauce, 2 tablespoons rice vinegar and 1 tablespoons of honey and use ½ to 1 cup reduced sodium broth. Then at end of cooking, use a cornstarch slurry to thicken Sauce up.

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