Crock Pot Oriental Vegetables Recipes

SLOW-COOKED VEGETABLES

Slow-Cooked Vegetables image

I like to simmer this satisfying side dish in my Crock-Pot. Vegetables, especially the garden-fresh kind, are my favorite to use for potlucks. My sister-in-law shared the recipe with me. -Kathy Westendorf, Westgate, Iowa

Provided by Taste of Home

Categories Side Dishes

Time 7h10m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 celery ribs, cut into 1-inch pieces
4 small carrots, cut into 1-inch pieces
2 medium tomatoes, cut into chunks
2 medium onions, thinly sliced
2 cups cut fresh green beans (1-inch pieces)
1 medium green pepper, cut into 1-inch pieces
1/4 cup butter, melted
3 tablespoons quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper

Steps:

Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well. , Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.

Nutrition Facts : Calories 113 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 379mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SLOW COOKER WINTER VEGETABLES WITH COCONUT MILK AND SAMBAL

Slow Cooker Winter Vegetables with Coconut Milk and Sambal image

Provided by Food Network Kitchen

Time 4h10m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 (2 3/4 pound) butternut squash, unpeeled, quartered, and cut into 2-inch chunks
4 (about 2 pounds) sweet potatoes, peeled and cut into 2-inch chunks
10 ounces shiitake mushrooms, stemmed and halved
1 bunch scallions (green and white parts separated), cut into 1-inch pieces
2 (14-ounce) cans coconut milk
1 1/2 cups water
3 tablespoons soy sauce
2 teaspoons sambal oelek, or other Asian chili paste
1 teaspoon kosher salt
1 cup cilantro leaves, roughly chopped for garnish
1/4 cup salted peanuts, roughly chopped for garnish

Steps:

Toss the squash, potatoes, shiitakes, and scallions whites together in the slow cooker. Whisk the coconut milk, water, soy sauce, sambal, and salt together in a bowl; then pour over the vegetables. Cover and cook on HIGH for 4 hours, or until tender.
Evenly divide the vegetables and broth into warm bowls. Scatter the scallion greens, cilantro, and peanuts on top and serve.

ORIENTAL VEGETABLES

Oriental Vegetables image

Make and share this Oriental Vegetables recipe from Food.com.

Provided by Frenzy

Categories Vegetable

Time 30m

Yield 6 c, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 carrot, shredded
100 g snow peas
200 g bok choy
200 g broccoli, chopped
1 red pepper, sliced
100 g green beans, cut into 1 inch
100 g oyster mushrooms
1/2 garlic clove, chopped
1 teaspoon gingerroot, chopped
4 teaspoons hoisin sauce
4 teaspoons tomato sauce
2 teaspoons stir-fry sauce
2 teaspoons soy sauce
1 teaspoon rice wine
2 teaspoons all-purpose flour
1 tablespoon canola oil

Steps:

In a cup, combine hoisin sauce, tomato sauce, stir-fry sauce, soy sauce, rice wine, and flour.
In a wok, Heat oil and fry the garlic and the ginger.
Add the vegetables and the mixture and simmer for 3 minutes
Add the tofu and simmer for 1 minute.

Nutrition Facts : Calories 119.6, Fat 4.4, SaturatedFat 0.4, Cholesterol 0.2, Sodium 385.3, Carbohydrate 17.6, Fiber 5.3, Sugar 6.9, Protein 5.4