Oriental Stew

* Exported from MasterCook *

Oriental Stew

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient -- Preparation Method
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5 Cups Vegetable Stock
Sm Onion, thinly sliced
Cloves Garlic, minced
1 Tablespoon Minced Gingeroot
1 1/2 Tablespoons Soy sauce
Stalks Bok Choy
Sweet red Pepper, julienned
1 Cup Broccoli florets
Carrot, shredded
1 Cup Sliced Mushrooms (3 oz)
1/2 Cup Peas
2 Ounces Buckwheat Noodles (1/2 cup)
1/2 Pound Firm Tofu, cut in 1/2" cubes
1/4 Cup Watercress leaves

GARNISH: blanched peapods, thin scallion slices, celery leaves, toasted sesame
seeds, finely shredded lettuce or watercress leaves, Optional. Place 1/2 cup
of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a
boil. Add onion, garlic, and gignger; simmer for 3 minutes. Stir in remaining
stock and soy sauce.
Cover pot and bring to a gentle boil. Add remaining ingredients. Test for
doneness: noodles should be softened; vegetables should remain crisp/tender.
Timing - about 8 minutes. Top each serving with one of the garnishes.
VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles
peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped
celery, or bamboo shoots. EGG THREADS:
In a small skillet, heat a little margarine. When it begins to bubble, add 1
egg beaten with a little cold water. Tilt the pan so the yolk mixture coats it
in a thin layer, the thinner the better. When the egg is lightly cooked, turn
it out onto a cutting board. Slice it into very thin strips with a sharp knife.
(makes about 1/3 cup)

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Nutr. Assoc. : 1567 1000 620 631 0 183 1240 206 261 930 1084 950 1496 0