CHINESE VEGETABLES

1 bunch celery, sliced on the diagonal

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 (4-oz each) cans sliced mushrooms

1 tbsp sugar

3 tbsp. low-solium soy sauce

3/4 cup water

1/4 tsp black pepper (or more to your taste)

Spray slow cooker with nonstick cooking spray.

Combine all ingredients in a slow cooker (ideally 4-quart).

Cover and cook on low 3 to 6 hours, depending on how soft or crunchy you like your veggies.

file photo of this recipe