Crock-Pot Trip to the Orient! |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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A Chinese meal made in the crockpot! Adapted from Prevention magazine. I haven't tried this, so putting it here for safekeeping! You can add more vegetables to this, like mushroom, broccoli, etc. You might add a little more broth if you add a lot more veggies. Ingredients:
2 tablespoons vegetable oil |
3 slices fresh ginger, 1/4-inch thick |
2 garlic cloves, sliced |
1 medium onion, sliced |
1 carrot, sliced thin |
2 1/2 lbs stew meat, cut into 1 inch cubes |
1 whole star anise |
1 1/2 cinnamon sticks |
1/2 teaspoon five-spice powder |
3 tablespoons light soy sauce |
1 1/2 teaspoons sugar |
2 cups beef stock |
Directions:
1. Heat oil in wok over high heat.
2. Add the ginger, garlic, and onion. Stir fry for 1 minute.
3. Add beef chunks and carrots, and continue to stir fry for 2 to 2 1/2 minutes on high heat.
4. Add remaining ingredients and mix well.
5. Transfer to crock pot and cook on low 6 to 8 hours.
6. Serve with rice.
7. Enjoy!
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