Char Siu Pork Roast

This recipe was SO good, it reminded me a lot of the beef teriyaki at a Chinese restaurant near here called Asia Grill.

Ingredients:

• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 3 tablespoons ketchup
• 3 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon dark sesame oil
• 1/2 teaspoon five-spice powder
• 2 pounds  pork shoulder, trimmed 
• 1/2 cup fat-free, less-sodium chicken broth

Prep:

1. Combine first 7 ingredients in bowl of slow cooker, stirring well with a whisk. Add pork and coat. Marinate in refrigerator overnight.
2. Place pork slow cooker. Cover and cook on low for 8 hours.
3. Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface.
4. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. 
5. Shred pork with 2 forks; add back to sauce and mix together.

 I served this over rice with peas as a vegetable.


Makes 8 servings, 1 serving is 5 WW points+.

Peanut Chicken Lo Mein

I've been sick for over two weeks, so I haven't posted in a long time. The other night I made this recipe (I adapted it from another one) and thought I would finally share it.

Peanut Chicken Lo Mein (2 servings)

4 oz. rice noodles

4 t. corn starch

½ c. peanut butter

6 T soy sauce

Vegetables (I use a red pepper and a yellow onion) sliced thin

2 chicken breasts (about 4 oz each) cut into small pieces

Cover rice noodles in water and soak according to package directions.

While noodles are soaking, mix together corn starch, peanut butter, and soy sauce in a small bowl. Set aside.

In a large skillet, heat 1 T of vegetable oil to medium high heat. Add sliced vegetables and stir-fry until just translucent. Add chicken pieces to the pan and cook until chicken is heated through. Add sauce and cook until sauce thickens and begins to simmer.

Drain noodles and add to pan. Mix all together and cook until noodles are softened to desired consistency.