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)

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