1 c. Tofu, firm, cubed
1 c. mushrooms, shittake, or Cloud ear
12 oz. Bamboo shoots, sliced into strips
1 c. baby carrots
3/4 c. Vegetable broth
1/4 c. Rice vinegar
1/4 c. Soy sauce
2 T. Ginger root, peeled and minced
4 garlic cloves, minced
2 tsp. Asian Chili sauce, or to taste
salt and pepper to taste
3 T. cornstarch
1/4 c. cold water
Soak dried mushrooms in 3.5 cups hot water for 20 minutes to soften them.
Mince the ginger and garlic and throw in the slow cooker. If you’re using liquid vegetable broth, add it to the crock.
Cube the tofu and cut bamboo shoots into strips. Add tofu and bamboo shoots to the slow cooker, along with the carrots, vinegar, soy sauce, and chili sauce.
Remove mushrooms from water. If using boullion cube method, add this water to slow cooker. If not, save or discard water as you wish.
Slice the mushrooms into long thin strips and add them to the crock.
Add salt and pepper to taste.
Cover. Cook for 6-8 hours on Low.
Source: GetCrocked
1 c. mushrooms, shittake, or Cloud ear
12 oz. Bamboo shoots, sliced into strips
1 c. baby carrots
3/4 c. Vegetable broth
1/4 c. Rice vinegar
1/4 c. Soy sauce
2 T. Ginger root, peeled and minced
4 garlic cloves, minced
2 tsp. Asian Chili sauce, or to taste
salt and pepper to taste
3 T. cornstarch
1/4 c. cold water
Soak dried mushrooms in 3.5 cups hot water for 20 minutes to soften them.
Mince the ginger and garlic and throw in the slow cooker. If you’re using liquid vegetable broth, add it to the crock.
Cube the tofu and cut bamboo shoots into strips. Add tofu and bamboo shoots to the slow cooker, along with the carrots, vinegar, soy sauce, and chili sauce.
Remove mushrooms from water. If using boullion cube method, add this water to slow cooker. If not, save or discard water as you wish.
Slice the mushrooms into long thin strips and add them to the crock.
Add salt and pepper to taste.
Cover. Cook for 6-8 hours on Low.
Source: GetCrocked