LUMMI ISLAND CROCK POT CHINESE STEW ENJOY DAN:

LUMMI ISLAND CROCK POT CHINESE STEW by CHEF DAN:

Serves 12

INGREDIENTS:

1-samall heat cabbage, shredded

4 cups vegetable broth

2 green peppers cut into strips

1 baskets cremini mushroom halved

3 beets sliced

1-(16Oz) package tofu, drained and pressed

2-(8 Oz) cans water chest nuts, strained

1-cup red wine

5-tablespoons EACH soy sauce, hoisin sauce, and oyster sauce

2 teaspoons Sunchang Gocujsang (hot pepper paste)

1/2-teaspoon EACH garlic powder, ginger powder, and black pepper

3 tablespoons cornstarch

2-(16 Oz) package frozen peas

1 red bell pepper chopped

DIRECTIONS:6 ingredients.

1.   add to the crock pot shredded cabbage and next 6 ingredients:

2.   in a bowl mix together 1/4-cup red wine, and 3 tablespoon soy sauce.

3.   add the hoisin sauce and next 5 ingredients,

4.   pour over the vegetables.

5.   cover and cook on low 6 hours.

6.   in a bowl mix together, cornstarch remaining sherry and soy sauce.

7.   increase heat to high; stir in the cornstarch mixture.

8.   place lid slightly ajar and cook on high for at least 1/2-hour.

9.   stirring every so often, until the sauce clears and thickens slightly.

10  stir in peas and red pepper and cook 10-15 minutes longer.

ENJOY DAN:                                                                 BON-APPETITE!!