Oriental stew Recipe

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Oriental stew

Artist:	_	Yield:	6
Categories:	Asian, Chinese, Entrees, Ethnic, Oriental, Soups & Stews, Vegetables	Rating:	0
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Ingredients:

5	cup	Vegetable Stock
		Sm Onion, thinly sliced *
2	x	Cloves Garlic, minced
1	tbsp	Minced Gingeroot
1 1/2	tbsp	Soy sauce
3	x	Stalks Bok Choy **
		Sweet red Pepper, julienned
1	cup	Broccoli florets
		Carrot, shredded
1	cup	Sliced Mushrooms (3 oz)
1/2	cup	Peas
2	oz	Buckwheat Noodles (?cup)
1/2	lbs	Firm Tofu, cut in ? cubes
1/4	cup	Watercress 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.
2	Place ?cup of the vegetable stock in a dutch oven or 3 ?- 5 qt saucepan and bring to a boil.
3	Add onion, garlic, and gignger; simmer for 3 minutes.
4	Stir in remaining stock and soy sauce.
5	Cover pot and bring to a gentle boil.
6	Add remaining ingredients.
7	Test for doneness: noodles should be softened; vegetables should remain crisp/tender.
8	Timing - about 8 minutes.
9	Top each serving with one of the garnishes.
10	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.
11	Egg threads: in a small skillet, heat a little margarine.
12	When it begins to bubble, add 1 egg beaten with a little cold water.
13	Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better.
14	When the egg is lightly cooked, turn it out onto a cutting board.
15	Slice it into very thin strips with a sharp knife.
16	(makes about 1/3 cup)