Oriental Meat and Vegetable Stew Recipe

1      Reviews by:    Martha Akers   Oriental Meat and Vegetable Stew Recipe places roasted pork and cooked chicken in a crockpot with mushrooms, bamboo shoots, celery, green onions, garlic, sugar, ginger, soy sauce and chicken broth to create a delicious oriental stew recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Japanese    Servings:6 Nutrition facts:24.8 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   2 Hours 40 Minutes Total Time:   2 Hours 55 Minutes

INGREDIENTS

• 2 tablespoons peanut oil or other cooking oil
• 1/2 pound mushrooms, cleaned and sliced lengthwise
• 1/2 pound roasted pork, cut in strips
• 1/2 pound cooked chicken, cut in strips
• 1 can (8 1/2 ounces) sliced bamboo shoots, drained
• 1 cup diagonally sliced celery
• 8 green onions, sliced
• 2 cloves garlic, crushed
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon ginger
• 3 to 4 teaspoons soy sauce
• 1 cup chicken broth
• 3 tablespoons sherry
• 1 tablespoon cornstarch

DIRECTIONS

• Heat oil in a large skillet. Add mushrooms; stir and cook until tender. Put mushrooms into an slow cooker or crockpot. If desired, brown pork and chicken strips in oil in the skillet.
• Add pork, chicken, bamboo shoots, celery, green onion, garlic, dry seasonings, soy sauce, and chicken broth to cooker; mix well.
• Cover and cook on High 2 to 2 1/2 hours.
• Mix sherry and cornstarch. Stir into mixture in cooker. Cover and cook on High 30 minutes. Serve with hot fluffy rice or Chinese noodles.

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