One of the easiest methods of getting dinner on the table quickly is with one of the smaller appliances that cook the slowest. What is this wonder appliance? Your crock pot slow cooker of course. There is a multitude of interesting and delicious crock pot recipes available these days. Keep your family well fed and looking forward to coming to the dinner table. By using your crock pot to prepare your meals, you can start it all in the morning and have supper waiting when you come home.
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rnnJust about everyone has slow cooked a nice beef stew, in fact it’s one of the most searched for crock pot recipes online. How about trying something different with your crock pot? If you and your family love Asian food, then there is a great Asian crock pot recipe out there to suit your taste and interest. We’ve included three Asian style crock pot recipes below. Give one a try this week and treat your family to a new favorite meal for dinner.
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rnnChinese Pepper Steak
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rnn1-1/2 lbs boneless beef round steak
rnn1 clove garlic, minced
rnn1/2 tsp salt
rnn1/4 tsp pepper
rnn1/4 cup sauce
rnn1 tbsp hoisin sauce
rnn1 tsp sugar
rnn1 tomato, chopped
rnn2 red or green bell peppers, cut into strips
rnn3 tbsp cornstarch
rnn3 tbsp water
rnn1 cup fresh bean sprouts
rnn4 scallions, finely chopped
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rnnFirst, trim fat from steak and slice into thin strips. Mix together steak, garlic, salt, pepper, soy sauce, hoisin sauce, and sugar in your crock pot. Cover and cook on low about 8 hours. 30 minutes before cooking time is done, set your crock pot on high. Add tomato and bell peppers. Dissolve cornstarch in water in small bowl; stir into steak mixture. Cover and cook for 30 minutes or until thickened. Stir in bean sprouts. Sprinkle with onions. Serve with rice.
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rnnChicken Chow Mein
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rnn1 tbsp oil
rnn1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
rnn4 carrots, thinly sliced
rnn4 green onions, sliced
rnn3 stalks celery, sliced
rnn1 cup low sodium chicken broth
rnn1 tbsp granulated sugar
rnn1/3 cup light soy sauce
rnn1/4 tsp crushed red pepper flakes
rnn1/4 tsp ground ginger
rnn1 clove garlic, crushed
rnn8 oz bean sprouts
rnn8 oz water chestnuts, sliced
rnn1/4 cup cornstarch
rnn1/2 cup water
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rnnBrown the chicken in skillet. Put chicken pieces in crock pot and then add all ingredients except cornstarch and water. Stir and cover; cook on low for 8 – 10 hours. Set crock pot to high and combine cornstarch and cold water in a small bowl; stir until dissolved. Stir into the crock pot liquids. Keeping cover slightly ajar to allow steam to escape, cook until thickened, about 15 to 30 minutes. Serve over rice or with chow mein noodles.
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rnnSzechuan Pork
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rnn1-1/2 lbs boneless pork chops
rnn1 – 8 oz can bamboo shoots, drained
rnn1 – 8 oz can water chestnuts, drained
rnn6 green onions, chopped
rnn1/4 cup Worcestershire sauce
rnn1/4 cup Szechuan hot bean sauce
rnn1/4 cup soy sauce
rnn2-1/2 tbsp minced fresh ginger
rnn2 tbsp rice wine or dry sherry
rnn4 tsp sesame oil
rnn4 tsp sugar
rnn8 cloves garlic, minced
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rnnTrim chops of excess fat and brown on both sides in a skillet on the stovetop. Place chops in the bottom of the crock pot and cover with bamboo shoots, water chestnuts, and green onions. Combine remaining ingredients together in a bowl and pour over vegetables. Cook on low for 8 hours or until chops are tender and cooked through. Serve hot with cooked rice.