Chinese Beef and Vegetable Stew
6 servings @ 4 pts. each

4 cups shredded cabbage, packed
1 large green bell pepper - cut into thin strips
4 1/2 ounces canned mushrooms - 1 jar
6 scallions - chopped
1 can, (8 ounces) water chestnut, canned - drained
1 pound lean round steak - cut into strips
1/4 cup dry sherry
3 tablespoons soy sauce
3 tablespoons water
3 tablespoons hoisin sauce
1 teaspoon Chinese chili paste with garlic
1/4 teaspoon garlic powder
1/4 teaspoon garlic pepper
1 1/2 tablespoons cornstarch
16 ounces frozen young green beans, thawed
1/2 large red bell pepper, chopped

In a 3 1/2- or 4-quart electric slow cooker, mix together the cabbage, green pepper, mushrooms, scallions, water chestnuts, and beef. In a small bowl, mix together 2 tablespoons each of the sherry and soy sauce, the water hoisin sauce, chili paste and garlic powder. Pour over the beef and vegetables in the pot. Sprinkle with the garlic pepper. Cover and cook on the low heat setting for 5 1/2 to 6 hours. In a small bowl or cup, mix together the cornstarch and remaining sherry and soy sauce. Increase the heat setting to high. Stir in the cornstarch mixture. Place cover slightly ajar and cook on high for 1/2 hour, stirring once or twice, until the sauce clears and thickens slightly.  Stir in the green beans and red pepper and cook 5 to 10 minutes longer.
Per Serving (excluding unknown items): 197 Calories; 4g Fat (20.3% calories
from fat); 20g Protein; 18g Carbohydrate; 5g Dietary Fiber; 44mg Cholesterol;
794mg Sodium.
NOTES : Chinese flavorings and a mix of Asian and ordinary vegetables give this stew a contemporary East-West twist. Serve over hot steamed rice.  Use a 4-quart slow cooker and stir in 1 to 2 cups bean sprouts along with the cabbage, if desired.