Chinese Beef and Vegetable Stew

Ingredients

• 4 cups packed shredded napa cabbage
• 1 green bell pepper, cut into thin 1 . 5-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 lb 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
• 1-1 1/2 teaspoon chinese chili paste with garlic
• 1/2 teaspoon garlic powder
• 1/4 teaspoon garlic pepper seasoning
• 1 1/2 tablespoons cornstarch

• 1 (16 ounce) package young frozen cut green beans, thawed
• 1/2 red bell pepper, chopped

Directions

1. 1

   In a 3 and 1/2 or 4 quart slow cooker, mix togther the cabbage, green pepper, mushrooms, scallions, water chestnuts and beef.

2. 2

   In a small bowl, mix together 2 T each of the sherry and soy sauce, the water, hoisin sauce, chili paste with garlic, and garlic powder.

3. 3

   Pour over the beef and vegetables in the pot.

4. 4

   Sprinkle with the garlic pepper.

5. 5

   Cover and cook on the low heat setting 5 and 1/2 to 6 hours.

6. 6

   In small bowl or cup, mix together the cornstarch and remaining 2 T sherry and 1 T soy sauce.

7. 7

   Increase the heat setting to high.

8. 8

   Stir in the cornstarch mixture.

9. 9

   Place the cover slightly ajar and cook on high 1/2 hour, stirring once or twice until the sauce clears and thickens slightly.

10. 10

    Stir in the green beans and red pepper and cook 5-10 minutes longer.

11. 11

    Author's note: Use a 4 quart slow cooker and stir in 1-2 cups bean sprouts along with the cabbage if desired.