Real Recipes From Real Home Cooks ®

crockpot “stir fry”

Recipe by
Valkyrie Raehl
El Paso, TX

With summer heat reaching 100°+, I didn’t feel like cooking over a hot stove. I’m always looking for a way to maximize my kids’ vegetable intake, so the 6 vegetables in this dish should cover that. This can be served over rice or noodles.

yield serving(s)
prep time 40 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For crockpot “stir fry”

  • 8 oz
    beef, pork each
  • 1 lg
  • 2 md
    bell peppers
  • 1/4 bag
    fresh green beans
  • 1 bunch
    asparagus, fresh
  • 1 pkg
    mushrooms, fresh
  • 3 md
    tomatoes, fresh
  • sauce ingredients-measure to taste: fish sauce, teriyaki sauce, oyster sauce, korean red chili flakes, minced garlic, grated ginger, rice wine vinegar

How To Make crockpot “stir fry”

  • 1
    Thin slice meats and put 1st in a crockpot sprayed with nonstick spray.
  • I mixed the bell peppers and onion together to layer over the meat.
    Layer sliced onions and bell peppers on top of meat.
  • Green beans were trimmed and cut in half.
    Trim green beans, cut walks in half, and layer over onion and bell pepper slices.
  • I prefer thin stalks of asparagus.
    Trim bottoms off of asparagus and cut stalks into thirds, then layer over green beans.
  • The last layer is sliced mushrooms and tomatoes.
    Top with package is sliced fresh mushrooms and tomatoes that were cut in half then sliced.
  • All the seasonings got blended together and drizzled over the top layer.
    I added my seasonings with 1/2 C water in a blender, and after blending I poured it over the ingredients. The sauce slowly drips through the layers as it cooks, so everything gets seasoned as it cooks.