Crock Pot Asian Stir-Fry Stew Recipe

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.

nutrition data

433 calories, 4 grams fat, 79 grams carbohydrates, 27 grams protein per serving.

reviews & comments

22 Surprising Recipes Made With Cream Of Mushroom Soup

A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.

Orange you glad you tried these recipes?

11 Recipes Using Frozen Orange Juice (that aren't all drinks)

Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.