Slow cooker

The spare ribs idea in the slow cooker does sound good though.

Hello and welcome Berkshirebeth,
I'd echo what NotSpaghetti has said. I'm sure the slow cooker would make meat or vegetables very soft and end up definitely not the texture of a stir fry as you'd expect it to be.

I think the stir fry packet sauces especially need to be cooked very hot, fast and furious! ??
I've used the black bean ones in a big, heavy saucepan and the result was fine.

Thank you so much.

The idea of a stir fry is that it’s quick so the vegetables remain ‘al dente’
In a slow cooker you would end up with sweet gloop.
A good frying pan will suffice instead of a wok.
Try making your own stir fry sauces with chilli, garlic, lemon, honey, ginger and soy.
Fry the meat and onion first, then add the veg, fry for 3/4 minutes then stir in the sauce.
Sesame oil gives a great chinese flavour.
The packet ones are very sweet.
A slow cooker however will make outstanding spare ribs.
Fry first to seal now add them to the slow cooker with a jar of spare rib sauce or make your own.
Always add a star anise for an authentic flavour.
5/6 hours should do it.

You might get more replies if you were to post this in the Food forum, *Berkshirebeth

www.gransnet.com/forums/food

Hello,
I have made Chinese style food in a very large wide frying pan just as successfully as in my wok. I think a slow cooker - because it is “slow cooking” would make the vegetables unpleasantly soggy - not sure how it would work for meat though.
I cook vegetarian Chinese dishes only.

Welcome Berkshirebeth - I haven't used stir fry packet sauces in a slow cooker but I have used other ready made sauces with success.