Hearty Vegetable Stew Crock-Pot Recipe

Name: Hearty Vegetable Stew Crock-Pot
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Fusion
Ingredients: 250 g Organically Grown Green Capsicum; 125 g White Shimeji Mushroom (Anabe); 400 g Pastazara Finely Chopped Tomatoes; 1 Kg Red Lotus Special Flour; 100 g Catch Sprinklers - Iodized Table Salt; 1 pc (50 g) On1Y Pepper Grinder; 900 G Kikkoman Naturally Brewed Dark Soy Sauce

Fusion cuisine

About this recipe

A comforting and hearty vegetable stew, perfect for dinner. Packed with green beans, mushrooms, and peppers, this vegetarian dish is slow-cooked to perfection and pairs wonderfully with rice or noodles.

Ingredients

250 g Organically Grown Green Capsicum
125 g White Shimeji Mushroom (Anabe)
400 g Pastazara Finely Chopped Tomatoes
1 Kg Red Lotus Special Flour
100 g Catch Sprinklers - Iodized Table Salt
1 pc (50 g) On1Y Pepper Grinder
900 G Kikkoman Naturally Brewed Dark Soy Sauce

Instructions

1. In the Crock-Pot, combine 1/3 cup flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
2. Add 10 oz frozen green beans, 2 diced green peppers, 1/2 lb sliced mushrooms, and 1 can of diced tomatoes (with juice). Stir well to coat the vegetables with the flour mixture.
3. Pour in 3 tablespoons of soy sauce and mix thoroughly to combine all ingredients.
4. Cook on high for 1 hour, then reduce to low and cook for an additional 8 hours, or cook on high for 5 hours until the vegetables are tender and flavors are well blended.
5. Serve the stew hot over rice or noodles for a satisfying meal.