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Asian Stir Fry Stew
1 cup oriental broth, chicken or vegetable broth
2 medium carrots, cut into 3/4 inch cubes
1 tablespoon minced gingerroot
1 clove garlic, minced
1 can (15 ounces) baby corn, drained
1 cup sliced scallions
1 can (8 ounces) sliced water chestnuts
1 can (14 ounces) bean sprouts
3/4 pound bok choy, chopped
1/2 pound bay scallops
1 teaspoon sesame oil
10 ounces Chinese wheat noodles
Low-sodium soy sauce (optional)
1 tablespoon powdered hot mustard (optional)
Mix the broth, carrots, gingerroot, garlic, corn, scallions, chestnuts and bean sprouts in a slow cooker. cover and cook on LOW for 5 hours. Add the bok choy. Cover and cook for 15 minutes. Stir in the scallops and sesame oil. Cover and cook until the scallops are done, about 30 minutes. Boil the noodles in water and drain. Serve the stew over the noodles. Sprinkle with the optional soy sauce. Serve with hot mustard for dipping, if you wish.
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