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CDKitchen

Asian Stir-Fry Stew
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4    |   Ready In: > 5 hrs

Ingredients:
1 cup broth, chicken or vegetable broth
2 medium carrots, cut into 3/4 inch cubes
1 tablespoon minced fresh ginger root
1 clove garlic, minced
1 can (15 ounce size) baby corn, drained
1 cup sliced scallions
1 can (8 ounce size) sliced water chestnuts
1 can (14 ounce size) 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)

Directions:
Mix the broth, carrots, ginger root, garlic, corn, scallions, chestnuts and bean sprouts in 3 1/2 quart 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.

Recipe Location: https://www.cdkitchen.com/recipes/recs/285/Asian_StirFry_Stew55233.shtml
Recipe ID: 20357

Nutrition:
per serving: 433 calories, 4g fat, 79g carbohydrates, 27g protein.

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