Ingredients
-
3
-
12
-
1
-
2
-
2
-
1
-
1/2
-
1/2
-
1/8
-
1/4
-
-
-
-
-
Directions
Steps
|
1
Done
|
Heat 2 Tablespoons Oil in a Large Skillet Over Med/High Heat. |
|
2
Done
|
Saute the Tenderloin Chunks Quickly For About 5 Minutes(watching Them Closely to not Burn the Outsides of the Meat) to Get Some Color on Them. This Will Get Rid of a Little Fat and Liquid from the Meat as Well. |
|
3
Done
|
With a Slotted Spoon, Scoop Out the Meat and Place in Your Slow Cooker, Discard Any Fat or Liquid from the Meat Cooking. |
|
4
Done
|
Add the Mushrooms, Leeks, Carrots, Water Chestnuts, and Garlic to Your Slow Cooker Also. |
|
5
Done
|
in a Medium Sized Bowl, Whisk Together the Orange Marmalade, Chili Sauce, Hoisin Sauce, Dry Sherry, Soy Sauce, and Crushed Red Pepper. |
|
6
Done
|
Pour Sauce Mixture Over the Ingredients in the Slow Cooker, and Stir to Coat Everything Well. |
|
7
Done
|
Cover With Lid, Put Your Slow Cooker on High and Cook For 2 1/2 Hours. |
|
8
Done
|
After 2 1/2 Hours, Mix the Cornstarch and Water in a Small Cup Until Smooth, and Add It to the Mixture in Your Slow Cooker. |
|
9
Done
|
Stir For a Couple Minutes, Until You See the Sauce Thicken Slightly, Then Close Lid Again and Let Cook on High For Another 30 Minutes. |
