Chinese Beef and Vegetable Stew (Recipe)

Chinese flavorings and a mix of Asian and ordinary vegetables give this stew a contemporary East-West twist.  Serve over hot steamed rice.

Ingredients

4 cups (packed) shredded Napa cabbage

1 green bell pepper, cut into thin 1 1/2 inch-long strips

1 (4 1/2 ounce) jar sliced mushrooms, rinsed and drained

6 scallions, chopped

1 (8 ounce) can sliced water chestnuts, drained

1 pound beef top round steak, cut across the grain into thin strips

1/4 cup dry sherry

3 tablespoons soy sauce

3 tablespoons water

3 tablespoons hoisin sauce

1 to 1 1/2 teaspoons Chinese chili paste with garlic

1/2 teaspoon garlic powder

1/4 teaspoon garlic pepper

1 1/2 tablespoons cornstarch

1 (16 ounce) package frozen cut young green beans, thawed

1/2 red bell pepper, chopped

Steps

1.  In a 3 1/2 or 4 quart electric slow cooker, mix together the cabbage, green pepper, mushrooms, scallions, water chestnuts, and beef.  In a small bowl, mix together 2 tablespoons each of the sherry and soy sauce, the water, hoisin sauce, chili paste with garlic, and garlic powder.  Pour over the beef and vegetables in the pot.  Sprinkle with the garlic pepper.

2.  Cover and cook on the low heat setting 5 1/2 to 6 hours.  In a small bowl or cup, mix together the cornstarch and remaining 2 tablespoons sherry and 1 tablespoon soy sauce.  Increase the heat setting to high.  Stir in the cornstarch mixture.  Place the cover slightly ajar and cook on high 1/2 hour, stirring once or twice, until the sauce clears and thickens slightly.  Stir in the green beans and red pepper and cook 5 to 10 minutes longer.

NOTE: Use a 4 quart slow cooker and stir in 1 to 2 cups bean sprouts along with the cabbage, if desired.