CHINESE VEGETABLES

1 bunch celery

1 large onion, sliced

1 can (14-oz) bean sprouts, drained

1 pkg (16-oz) frozen Asian vegetables

1 can (8-oz) sliced water chestnuts, drained

2 cans (4-oz each) sliced mushrooms

1 tbsp sugar

3 tbsp low-sodium soy sauce

3/4 cup water

1/4 tsp pepper

Spray a 4-quart slow cooker with cooking spray.

Combine all the ingredients in the cooker. Place lid on cooker and cook on low setting 3 to 6 hours, depending on how soft or crunchy you like your vegetables.

Yield: 6 servings

file photo for reference only