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Slow Cooker Asian Meatball Stir Fry Bowls

A delicious and simple Asian style Buddha bowl. 

Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 25 minutes
Servings 6 servings
Author Amy - The Speedy Spatula

Ingredients

  • 20 oz cooked, frozen, plain Angus Beef Meatballs turkey meatballs can also be used
  • 5 oz Stir Fry Sauce
  • 2 tbsp Liquid Aminos soy sauce or coconut aminos can also be used
  • 2 tbsp Hoison Sauce
  • 1/2 cup Panda Express Beijing Sweet & Tangy Sauce
  • 1/4 cup water
  • 2 cups long grain or Minute uncooked rice white or brown
  • 16 oz frozen Stir Fry
  • 1 tbsp Sesame Oil
  • ground ginger to taste

Instructions

  1. Place the frozen meatballs into a 2 quart or larger slow cooker and add in the Stir Fry sauce, Hoison Sauce, liquid aminos, Panda Express sauce, and 1/4 cup water and stir. 

  2. Place the lid on the slow cooker and cook on high 4 hours or low 6 hours. Once cooked, remove the lid and stir well.

  3. Cook the rice according to the package directions and set aside.

  4. Place 1 tbsp Sesame Oil into a large skillet and heat on medium heat. Once heated, empty the bag of frozen stir fry into the skillet and stir into the oil.

  5. Season the stir fry with liquid aminos and ground ginger and place the lid on the stir fry, allowing it to cook and thaw on medium heat. 

  6. Once the stir fry is cooked according to package directions, remove from the heat. 

  7. Place the rice, stir fry, and meatballs along with the sauce from the meatballs in a bowl and enjoy! 

Recipe Notes

Liquid Aminos are a healthier substitute for soy sauce, however, soy sauce or coconut aminos can be used as well.