Ingredients

• 1-1/2  pounds boneless pork shoulder
• 2  medium onions, cut into wedges
• 2  cups frozen sliced carrots
• 1  12-ounce jar teriyaki glaze
• 1  cup thinly bias-sliced celery
• 1  8-ounce can sliced water chestnuts, drained
• 1  5-ounce can sliced bamboo shoots, drained
• 1  teaspoon grated fresh ginger
• 1  6-ounce package frozen snow pea pods
• 1  cup broccoli florets
• 9  ounces dried curly thin egg noodles
• 1/4  cup cashews

Directions

1. Trim fat from pork. Cut pork into 3/4-inch pieces. Combine pork, onions, frozen carrots, teriyaki glaze, celery, water chestnuts, bamboo shoots, and ginger in a 3-1/2 or 4-quart slow cooker.

2. Cover; cook on low-heat setting for 6 1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours.

3. If using low-heat setting, turn to high-heat setting. Stir in frozen pea pods and broccoli. Cover and cook for 10 to 15 minutes more or until pea pods are crisp-tender.

4. Meanwhile, cook noodles according to package directions; drain. Serve pork mixture over noodles. Sprinkle each serving with cashews.

5. Makes: 6 servings