Asian Pork Stew

This is a delicious crock-pot dish that will thrill your friends. I made a big batch of it for me and my roommate recently, and now I present it to you. Originally, it was for a beef stew, but beef is just to expensive, so I made a few adjustments to make it less expensive, but just as delicious.

Asian Pork Stew

• 2 Red onions, diced
• 1 1/2 lbs of boneless pork rib meat, cubed (Ask your butcher to do it. It's a free service.)
• 2 ribs of celery, sliced
• 2 carrots, peeled and sliced
• 1 cup sliced mushrooms
• 1 cup orange juice
• 1 can beef broth
• 1/2 cup hoisin sauce*
• 2 tablespoons cornstarch
• 1 to 2 teaspoons Chinese five-spice powder
• 1 cup frozen peas
• 1 pkg wide egg noodles (It'll say "6 servings" on back)
• Chopped fresh cilantro (optional)

1. Place onions, pork, celery, carrots and mushrooms in a 5-quart crock-pot. Don't forget to use a crock-pot liner (It makes clean-up a snap).
2. Combine orange juice, broth hoisin sauce, cornstarch and five-spice powder in a small bowl. Pour into the crock-pot.
3. Cover and cook on high for 5 hours.
4. One hour before the stew is done, add the wide egg noodles and stir thoroughly.
5. 20 minutes before the stew is done, add the cup of frozen peas and stir thoroughly.

As always, eat and enjoy.

*This has nothing to do with the recipe, just a funny (to me) side note. At one of my favorite Chinese restaurants, they've been passing of hoisin sauce as their "Special Peking Duck Sauce" for years. Those bastards!