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No Fuss Chinese Vegetables
1 medium zucchini, cubed
1 medium onion, halved and sliced
1 red bell pepper, seeded and diced
1/2 C. diagonally sliced celery
1/2 C. sliced mushrooms
1 T. soy sauce
1/4 tsp. ground ginger
Combine ingredients in slow cooker; stir well. Cover and slow cook on low heat 1 to 2 hours; vegetables will be tender-crunchy like "stir-fried. " Makes six servings.
I more or less used the amounts of veggies listed in the recipe, but there surely wasn't six servings.
I did this recipe in a 1 1/2 quart slow cooker.
The veggies turned out 'tender-crunchy' as advertised.
Some general comments about this recipe:
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