Oriental Meat And Vegetable Stew
|Peanut oil/Cooking oil||2 Tablespoon|
|Mushrooms||1⁄2 Pound, cleaned and sliced lengthwise|
|Roasted pork||1⁄2 Pound, cut into strips|
|Cooked chicken||1⁄2 Pound, cut into strips|
|Canned sliced bamboo shoots||8 1⁄2 Ounce, drained (One Can)|
|Celery||1 Cup (16 tbs), sliced diagonally|
|Green onions||8 , crushed|
|Garlic||2 Clove (10 gm), crushed|
|Soy sauce||4 Teaspoon|
|Chicken broth||1 Cup (16 tbs)|
Heat oil in a large skillet.
Add mushrooms; stir and cook until tender.
Put mushrooms into an electric cooker.
If desired, brown pork and chicken strips in oil in the skillet.
Add pork, chicken, bamboo shoots, celery, green onion, garlic, dry seasonings, soy sauce, and chicken broth to cooker; mix well.
Cover and cook on High 2 to 2 1/2 hours.
Mix sherry and cornstarch.
Stir into mixture in cooker.
Cover and cook on High 30 minutes.