Title: Oriental Stew
Categories: Soup Vegetable
Yield: 6 Servings
| 5 | c | Vegetable Stock |
| | | Sm Onion, thinly sliced * |
| 2 | x | Cloves Garlic, minced |
| 1 | tb | Minced Gingeroot |
| 1 1/2 | tb | Soy sauce |
| 3 | x | Stalks Bok Choy ** |
| | | Sweet red Pepper, julienned |
| 1 | c | Broccoli florets |
| | | Carrot, shredded |
| 1 | c | Sliced Mushrooms (3 oz) |
| 1/2 | c | Peas |
| 2 | oz | Buckwheat Noodles (1/2 cup) |
| 1/2 | lb | Firm Tofu, cut in 1/2" cubes |
| 1/4 | c | Watercress leaves |
* 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 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)