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Oriental stew
Artist: _
Categories: Asian, Chinese, Entrees, Ethnic, Oriental, Soups & Stews, Vegetables
Yield: 6
Rating: 0
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Ingredients:
5 cupVegetable Stock
Sm Onion, thinly sliced *
2 xCloves Garlic, minced
1 tbspMinced Gingeroot
1 1/2 tbspSoy sauce
3 xStalks Bok Choy **
Sweet red Pepper, julienned
1 cupBroccoli florets
Carrot, shredded
1 cupSliced Mushrooms (3 oz)
1/2 cupPeas
2 ozBuckwheat Noodles (?cup)
1/2 lbsFirm Tofu, cut in ? cubes
1/4 cupWatercress leaves
Procedures:
1* 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.
2Place ?cup of the vegetable stock in a dutch oven or 3 ?- 5 qt saucepan and bring to a boil.
3Add onion, garlic, and gignger; simmer for 3 minutes.
4Stir in remaining stock and soy sauce.
5Cover pot and bring to a gentle boil.
6Add remaining ingredients.
7Test for doneness: noodles should be softened; vegetables should remain crisp/tender.
8Timing - about 8 minutes.
9Top each serving with one of the garnishes.
10Variations: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots.
11Egg threads: in a small skillet, heat a little margarine.
12When it begins to bubble, add 1 egg beaten with a little cold water.
13Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better.
14When the egg is lightly cooked, turn it out onto a cutting board.
15Slice it into very thin strips with a sharp knife.
16(makes about 1/3 cup)
 
 
 
 

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