Crock Pot Oriental Vegetables Food

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CROCK POT ORIENTAL VEGETABLES



Crock Pot Oriental Vegetables image

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

Provided by Dancer

Categories     Pineapple

Time 24m

Yield 4 serving(s)

Number Of Ingredients 9

1 small green pepper, sliced thinly
1 small onion, sliced
4 ounces carrots, thinly sliced
4 ounces parsnips, thinly sliced
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon tomato puree
5 ounces pineapple juice or 5 ounces orange juice
1 tablespoon flour

Steps:

  • Put all ingredients bar the flour in the crock pot.
  • Cook for 8-10 hours.
  • Blend in the flour with a small amount of water about 30 minutes before serving.

Nutrition Facts : Calories 86.9, Fat 0.3, SaturatedFat 0.1, Sodium 277.8, Carbohydrate 20.4, Fiber 3, Sugar 11.1, Protein 1.8

MIXED ORIENTAL VEGETABLES



Mixed Oriental Vegetables image

From Favorite Restaurant Recipes, Truffles, Hyatt Regency, Chicago, Illinois. Sounds like an awful lot of dressing. I think I'll start out with 1/2 of the dressing ingredients.

Provided by lazyme

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

1 head Chinese cabbage, chopped (bok choy)
1/2 cup julienned carrot
2 cups fresh Chinese pea pods
3 tablespoons butter (3/8 stick)
3 tablespoons peanut oil
1 cup sliced fresh mushrooms
3 cups fresh bean sprouts
1 basket cherry tomatoes
4 ounces miniature canned corn
1 cup oyster sauce
1 cup sugar
2 cups soy sauce
salt and pepper

Steps:

  • Saute cabbage, carrots and pea pods al dente in butter and oil.
  • Add mushrooms, bean sprouts, tomatoes, corn and dressing to taste.
  • Simmer for 2 minutes, taking care that vegetables do not overcook.
  • Serve immediately.
  • Dressing:
  • Blend all ingredients thoroughly.
  • Adjust seasonings.

Nutrition Facts : Calories 268, Fat 9.7, SaturatedFat 3.6, Cholesterol 11.4, Sodium 5073.9, Carbohydrate 38.6, Fiber 2, Sugar 28.8, Protein 9.9

(CROCK-POT) SKINNY ASIAN STYLE CHICKEN AND VEGETABLES



(Crock-Pot) Skinny Asian Style Chicken and Vegetables image

This dish is simple to make and delicious beyond words! The sauce is especially great. In addition, this one dish wonder is loaded with chicken chunks, veggies and tons of broccoli slaw. No noodles necessary! Each serving has just 200 calories, 1 gram of fat and 5 Weight Watchers POINTS PLUS.

Provided by ksglenda

Categories     Poultry

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless skinless chicken breasts
3 tablespoons honey
3 tablespoons reduced sodium soy sauce
3 tablespoons ketchup
3 tablespoons hoisin sauce, see shopping tips
2 teaspoons ginger, see shopping tips (from a jar)
2 teaspoons fresh garlic, minced
1 cup onion, chopped
1 cup celery, chopped
1 cup red bell pepper, chopped
1/4 teaspoon crushed red pepper flakes
1 (12 ounce) bag broccoli slaw mix

Steps:

  • . In a medium bowl, stir together honey, soy sauce, ketchup, hoisin sauce, ginger, garlic, onions, celery, red bell peppers and red pepper flakes. Place chicken breasts in the bottom of the crock-pot and pour the sauce all over the top. Cover and cook on low setting for about 4-4 ½ hours and 2-2 ½ hours on high setting until the chicken is cooked through and tender. *Note: Cook times vary depending on your crock-pot. This recipe only took 2 hours on high heat in my crock pot to be fully cook. Make sure to check for doneness and be prepared to cook longer, if necessary!
  • 2. Once done cooking, remove the chicken to a plate and cut into bite size pieces. Add chicken back to sauce in crock-pot.
  • 3. Cook broccoli slaw in microwave. Start by piercing the bag of slaw with a knife and place it in the microwave for 3-4 minutes until broccoli slaw is soft and cooked. Add to crock-pot and mix well to combine with chicken and sauce.
  • 4. For each serving: Spoon 1½ cups into each bowl and pour more of the sauce on top.

Nutrition Facts : Calories 215.8, Fat 3.4, SaturatedFat 0.7, Cholesterol 72.9, Sodium 628, Carbohydrate 20.1, Fiber 1.7, Sugar 15.2, Protein 25.8

CROCK POT MIXED VEGETABLE



Crock Pot Mixed Vegetable image

Make and share this Crock Pot Mixed Vegetable recipe from Food.com.

Provided by Johnney

Categories     One Dish Meal

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (15 ounce) can French style green beans, drained
1 (15 ounce) can white corn, drained
1 (15 ounce) can sliced water chestnuts, drained
1/4-1/2 cup butter, melted
1 (15 ounce) can cream of celery soup
1 cup sour cream
1 medium onion, diced
1 cup grated cheese
1 (6 ounce) packet crushed Ritz crackers

Steps:

  • Layer green beans, corn and water chestnuts in the bottom of your slow cooker.
  • Combine celery soup, sour cream, onion and grated cheese.
  • Spread over top of vegetables.
  • Sprinkle with salt and pepper to taste.
  • Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
  • Mix crushed Ritz crackers and melted butter and sprinkle on top.
  • Serve hot.

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