WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, July 8, 2011

MOO SHU (LETTUCE) ROLLS

1/2 lb lean ground beef
1/2 lb lean ground pork
1 large portobello mushroom cap, chopped fine
1 small yellow onion, chopped fine
4 to 5 garlic cloves, minced
1/4 cup low-sodium chicken stock
2 tbsp low-sodium soy sauce
2 tbsp rice vinegar
1/2 tsp ground ginger
20 Bibb lettuce leaves
3 carrot, shredded
10 chopped green onions, both white and green parts
5 to 6 radishes, thinly sliced

In a 5 or 6-quart slow cooker, combine the ground beef, ground pork, portobello mushroom, onion, and garlic.

In a small bowl, mix the chicken stock, soy sauce, and ginger together well; pour ovr the mixture in the slow cooker. Cover the cooker and cook 4 to 5 hours on high or 8 to 10 hours on low, or until sauce is slightly thickened.

To serve: Spoon a generous tablespoon of the meat mixture into the center of a lettuce leaf. Top with carrots, green onions, and radishes.

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