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Slow Cooker Asian Stir-Fry Stew
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- #20357
serves/makes:
ready in:
over 5 hrs
over 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.
added by
notyourmother
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
433 calories, 4 grams fat, 79 grams carbohydrates, 27 grams protein per serving.
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