Asian Crockpot Recipes
 

                     *  Exported from  MasterCook  *

                            Chicken Chow Mein

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken & Poultry                Asian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    chicken thighs without skin
   6      ounces        mushrooms -- sliced
   1                    onion -- sliced
   3      cloves        garlic -- minced
     1/2  cup           teriyaki sauce
                        parsley
   3      dashes        Tabasco sauce

Put above ingredients in a crock pot in the morning.   Mix and put
crockpot on low for all day cooking. Prepare rice.  Put 2 handfulls of
bean sprouts or 1 can, or 1 can Chinese vegetables in crock pot and mix.
When rice is cooked, serve chicken over rice.   Chicken will be so tender
it will literally fall off the bones.   The chicken is then easily
deboned, and everything can be mixed together, chow mein  and rice, or
server over the rice.
 
 
 
 
 

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                     *  Exported from  MasterCook  *

                        Chinese Beef And Pea Pods

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Asian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         flank steak
  10 1/2  ounces        beef consomme - can
     1/4  cup           soy sauce
     1/4  teaspoon      ground ginger
   1      bunch         green onion -- sliced
   2      tablespoons   cornstarch
   2      tablespoons   cold water
   7      ounces        frozen chinese pea pods - partially
                        -- thawed

Thinly slice flank steak diagonally across the grain. Combine strips in slow-cooking pot with consomme, soy sauce, ginger and onions. Cover and cook on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has been dissolved in the cold water. Cook on high for 10 to 15 minutes or until thickened. Drop in pea pods the last 5 minutes. Serve over hot rice.

busted by sooz

Posted to RecipeLu  by James and Susan Kirkland <kirkland@gj.net> on Nov 17, 1997.
 
 
 
 

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                     *  Exported from  MasterCook  *

                 Chinese Cashew Tuna (Or Chicken) Dinner

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dishes                      Seafood
                Asian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           drained tuna or 1 C. cooked diced chicken -- (7 oz.)
   1      cup           diced celery
     1/2  cup           diced onion
   3      tablespoons   Butter or margarine
   1      can           condensed cream of mushroom soup -- (cream of celery
                        -- gives nice change)
   1      can           drained bean sprouts -- (16oz.)
   1      tablespoon    soy sauce
   1      cup           cashew nuts -- (have a friend who
                        -- uses peanuts)
                        Chow mein noodles

Combine all ingred. except noodles in crock pot. Stir well, and cook for 5
to 9 hours on low. Serve over chow mein noodles (or rice)
(Very Pseudo Chinese...I don't even try to pass it off as Chinese...just good)
 
 
 
 

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                     *  Exported from  MasterCook  *

                           Chinese Country Ribs

Recipe By     : NAWK/Internet
Serving Size  : 4    Preparation Time :0:00
Categories    : Pork & Ham                       Main Dishes
                Asian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           ketchup
   2      tablespoons   honey
   2      tablespoons   rice or white vinegar
   2      tablespoons   soy sauce
     1/4  teaspoon      five spice powder -- optional
   1      small         onion -- finely chopped
   2      teaspoons     minced fresh ginger
   1                    garlic clove -- minced
   1      teaspoon      cornstarch -- dissolved in
   1      tablespoon    cold water
   4      pounds        country-style pork ribs, cut in single rib
                        hot cooked rice

In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce,  five-spice powder, onion, ginger and garlic.  Position a broiler rack 6 inches from the source of the heat and preheat the broiler.  Broil the ribs, turning once, until  browned. About 10 minutes.  Transfer the ribs to the slow cooker.  Stir to  coat the ribs with the sauce.  Cover and slow cook until ribs are tender. 5-6 hours at  200 degrees (low).   Transfer the ribs to a platter and cover with  aluminum foil to keep warm. Skim the fat from the surface of the sauce. In  a medium saucepan bring the sauce to a simmer over a medium heat. Cook  until reduced to about 1 cup, 6-8 minutes.  Stir in the cornstarch mixture  and cook just until thickened.  Pour the sauce over ribs and serve  immediately with hot cooked rice.
 
 
 
 

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                     *  Exported from  MasterCook  *

                           Chinese Pepper Steak

Recipe By     : "Crockpot Cookery" by Mable Hoffman,1976, Bantam Books
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Main Dishes
                Asian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         beef round steak -- (up to 1 1/2 pounds)
   2      tablespoons   vegetable oil
   1      clove         garlic, -- minced
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
     1/4  cup           soy sauce
   1      teaspoon      sugar
   1      cup           bean sprouts, fresh or canned -- drained
   1      cup           canned tomatoes, cut up
   2      medium        green bell peppers, seeded and -- cut into strips
   1      tablespoon    cornstarch
   2      tablespoons   cold water
   4                    green onions, -- sliced

Slice steak into narrow strips.  In skillet or slow-cooking pot with   browning unit, brown steak in oil.  Combine with garlic, salt, pepper, soy sauce, and sugar in slow-cooking pot.  Cook on low 6 to 8 hours.  Turn control to high.  Add bean sprouts, tomatoes, and green peppers.  Dissolve cornstarch in water.  Stir into pot.  Cover and cook on high 15-20 minutes or until thickened.  Sprinkle with onions.   Makes 4 to 5 servings.
 
 
 
 

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                     *  Exported from  MasterCook  *

                        Chinese Style Country Ribs

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Asian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        diana lewis
     1/4  cup           soy sauce
     1/4  cup           orange marmelade
   1      tablespoon    catsup
   1                    garlic clove -- crushed
   4      pounds        spareribs -- country style

Combine soy sauce, marmalade, catsup and garlic. Brush on both sides of the ribs. Place in a crockpot and pour remaining sauce over all. Cover and cook on LOW for 8 to 10 hours. Formatted by Liz Jones 04/92.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                            Chinese Style Ribs

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Asian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        eileen lamparelli
     1/4  cup           soy sauce
     1/4  cup           orange marmalade
   2      tablespoons   catsup
   1      clove         garlic -- crushed
   4      pounds        spare ribs

Combine all the ingredients, except the ribs. Brush the sauce over the ribs and place in a crockpot. Pour the remaining sauce over it all. Cover and cook on LOW for 8 to 10 hours.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                    Crock Pot Chinese Beef & Pea Pods

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef                             Asian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pound         Family Steak Or (1 1/2 Pound) -- thinly sliced ,
   1      Can           Beef Consomme Soup
     1/4  Cup           soy sauce
     1/4  Teaspoon      ground ginger
   1      Bunch         green onions (about 8)
   2      Tablespoons   cornstarch
   2      Tablespoons   water
   1      Can           sliced water chestnuts -- drained
   1      Can           bamboo shoots -- drained
   1      Can           bean sprouts -- drained
   1      Package       (7 oz.) frozen chinese pea pods -- partially thawed

Combine steak in crock pot with consomme, soy sauce, ginger and onion. Cover and cook on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has been dissolved in the 2 tablespoons cold water. Cook on high for 15 minutes or until thickened. During last 5 minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods. Serve over hot rice. Serves about 6.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                           Crock Pot Chow Mein

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef                             Main Dishes
                Asian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      4 ounces can  mushrooms
   1 1/2  pounds        cubed round steak
   4                    stocks celery
   2      medium        onions
   1      cup           hot water with
   3                    bouillon cubes
   3      tablespoons   soy sauce
   2      teaspoons     worcestershire sauce
   1      pound         can chinese vegetables
   2      tablespoons   cornstarch and 2 tbsp. water

Cook 8 to 10 hours in crockpot - 1 hour before serving add Chinese vegetables and cornstarch and water. busted by sooz

Posted to RecipeLu  by James and Susan Kirkland <kirkland@gj.net> on Nov 22, 1997.
 
 
 
 

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                     *  Exported from  MasterCook  *

                             Hypothetical Tso

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry                          Asian
                Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Chicken thigh meat -- *
     1/8   c            Soy sauce [regular soy]
     1/2   c            Cornstarch --
                        Oil for stir-frying ****
  10       sl           Ginger root -- [1/4" thick]
   1       tb           Sugar [brown or white]
     3/4   c            Chicken broth or more -- @@@
   2                    Scallions
     1/8   c            Sherry or rice wine
   1                    Garlic clove -- mashed fine
                            Dry Hot peppers ***
   2                    Garlic cloves -- mashed @
     1/2   ts           Salt to taste
     1/2   c            Dark soy sauce @@
   2       bn           Watercress -- washed @@@@

  NB ML's ingredients notes * ML prefers thigh meat, but white meat
  will do. Cut in 1/2" chunks.
   ** Original specified Water chestnut flour.
   *** Chinese or Thai best, but Mexican hot peppers will also do.
   **** Some recipes deep fry chicken ML prefers stir fried.
   @ ML would use more. (Crushed but not pureed. IMH) @@ Regular soy
  will do, but in this case, leave out salt.
   @@@ Thin chinese style, otherwise omit the salt.
   @@@@ Don't use Brocolli as they often do in chinese restaurants.

  [like what I eat, only I don't use a recipe; NOT like restaurant Tso]

  Clean the scallions, discarding dried outer leaves and roots. Slice
  both white and green parts very thinly and set aside to use at the
  last minute as a garnish.
    Marinate chicken in soy and sherry with the garlic. Dredge in
  starch. In a hot wok, stir-fry the ginger, garlic, and hot peppers in
  oil. Push them to one side (discard them if you feel like doing so -
  I usually toss
    ginger but keep garlic in and separate out hot peppers for me to
  eat by myself). In this oil, stir-fry the chicken until it's firm.
  Add sugar and salt and dark soy and broth. Cook until sauce is thick
  (if it's too thick, add more broth). In a separate pan or wok,
  stir-fry watercress in a small amount of oil over very high heat for
  30 seconds. Mound watercress on a platter, make an indentation in the
  middle, pour in the chicken, and strew scallions over. Serve with
  plain white rice.

    This is neither crunchy nor sweet as the dish is usually served in
  restaurants. This is more or less the way it used to come out of the
  kitchen at Say Eng Look in New York, which served the best version
  I've ever eaten (that includes my own). Recent visits to that
  restaurant have yielded a more standard version.

  From: Michael Loo                     Date: 12-26-94 From: Gourmet
    Mmed IMH
 
 

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                     *  Exported from  MasterCook  *

                           Pashtet Iz Pachonki

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Asian                            Appetizers
                Chicken & Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Chicken livers or calves
                        - liver cutinto strips
   1       t            Salt
   2       ea           Onions lg. sliced thin
     1/3   c            Butter
     1/4   t            Black pepper
   1       ea           Egg lg.
   2       ea           White bread slices crustless
     1/2   c            Chicken stock
     1/2   ea           Garlic clove minced

  In large skillet melt the butter, add the onions and garlic. Fry
  until they begin to brown, add the liver and continue to fry for 8-12
  minutes until the livers are no longer showing any pink. Put the
  ingredients into blender/food processor and chop until the ,ixture is
  very fine and smooth. Grease a casserole dish and turn out the liver
  mixture into it. Preheat the oven to 350 degrees F. Bake the mixture
  for 45 minutes. remove from and allow to cool for 15 minutes then
  cover and refrigerate for 4-6 hours before serving. Origin: Elyna
  Tirminiv, Minsk-Belorus, circa, 1994
 
 

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                     *  Exported from  MasterCook  *

                           Savory Pepper Steak

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Crockpot                         Beef
                Asian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lb            beef round steak
                        (1/2 inch thick
     1/4  c             flour
     1/2  t             salt
     1/8  t             pepper
   1      md            onion -- chopped
   1      sm   clove    garlic -- minced
   2      lg            green peppers -- seeded
                        cut into 1/2 inch strips
   1      16 oz whole   tomatoes
   1      tb            beef flavor base (paste or
                        granules)
   1      tb            soy sauce
   2      ts            worcestershire sauce
                        fluffy rice

    Cut steak into strips. Combine 1/4 cup flour, the salt and pepper;   toss with steak strips to coat thoroughly. Add to crockpot with   onion, garlic and half of green pepper strips; stir. Combine tomatoes   with beef base, soy sauce and worcestershire sauce. Pour into crock   pot, moistening meat well. Cover and  cook on low setting for 8 to 12   hours. One hor before serving, turn to  high setting and stir in   remaining green pepper strips. If thickened gravy  is desired, make a   smooth paste of 3 T. flour and 3 T. water; stir into  crock pot.   Cover and cook until thickened. Serve gravy with pepper steak  over   hot fluffy rice. Source Rival Cookbook

From the recipe files of Carole Walberg
 
 

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                     *  Exported from  MasterCook  *

                         Thai LemonGrass Chicken

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken & Poultry                Asian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      whole         chicken -- (2 1/2 to 3lb)
                        cleaned & patted dry
   1      c             water
   1      small         onion -- minced fine
   2      T             red pepper flakes
  10      pieces        lemon grass stalk (available at oriental -- (6") or a weed if yo
                        markets
     1/2  c             heavy cream
   1      lb            fresh mushrooms of choice -- sliced thin
 
 

Stuff half the lemongrass shoots into the chicken cavity. Put the chicken in the crockpot. Dump the rest in, and cook on low for 4-6 hrs until the chicken is fork tender. Note: If you like spicy food, use more than 2 T red pepper flakes -- to taste, really. I like hot food, so I've added up to 5 T. Season also with salt and black pepper to taste. Serve the chicken with rice and veggies.
 
 

Save the stock for soup. If you prefer a creamier soup, you can add sour cream to get the desired consistency, or if you like more authenticity, try coconut milk.
 
 
 
 
 
 

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                     *  Exported from  MasterCook  *

                     Zhul'yen Kurinyi V Kokotnitsakh

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Asian                            Chicken & Poultry
                Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4   lb           Musrooms washed
   8       oz           Chicken boneless & skinless
   5       T            Butter
   1       ea           Onion lg.
     1/2   t            Nutmeg ground fine
     1/2   c            Swiss cheese grated
   3       T            Sour cream or plain yogurt

  Mince the onion. Mince the mushrooms, and the chicken together. Cook
  the onion in 4 T of melted butter. When onions are done add the
  chicken-mushroom mixture and cook for 5 minutes aqdding salt & pepper
  to taste. Remove frm the heat and stirin the sour cream and the
  nutmeg. Preheat the oven to 400 degrees F. Spoon the chicken mixture
  into 4 ramekins and sprinkle with grated cheese. bake for 10 minutes
  the serve hot. Origin: Chef Viktor Tulanov, Hotel Omsk, Saranov-CIS,
  circa, 1993
 
 

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