Oriental stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Vegetable Stock |
| 1 | x | Sm Onion, thinly sliced * |
| 2 | xes | Cloves Garlic, minced |
| 1 | tablespoon | Minced Gingeroot |
| 1½ | tablespoon | Soy sauce |
| 3 | xes | Stalks Bok Choy ** |
| 1 | x | Sweet red Pepper, julienned |
| 1 | cup | Broccoli florets |
| 1 | x | Carrot, shredded |
| 1 | cup | Sliced Mushrooms (3 oz) |
| ½ | cup | Peas |
| 2 | ounces | Buckwheat Noodles (1/2 cup) |
| ½ | pounds | Firm Tofu, cut in 1/2\" cubes |
| ¼ | cup | Watercress leaves |
Directions
* or 2 scallions, chopped ** diagonally sliced, also shred leaves GARNISH: blanched peapods, thin scallion slices, celery leaves, toasted sesame seeds, finely shredded lettuce or watercress leaves, Optional. Place ½ cup of the vegetable stock in a Dutch oven or 3½ - 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 ⅓ cup)