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Oriental Stew

Recipe By:
Serving Size: 6 Preparation Time :0:00
Categories: Stews Vegetables Oriental


5 cups Vegetable Stock
1 cup Broccoli florets
Sm Onion --thinly sliced *
Carrot --shredded
Cloves Garlic --minced
1 cup Sliced Mushrooms (3 oz)
1 tablespoon Minced Gingeroot
1/2 cup Peas
1 1/2 tablespoons Soy sauce
2 ounces Buckwheat Noodles (1/2 cup)
Stalks Bok Choy**
1/2 pound Firm Tofu --cut in 1/2" cubes
Sweet red Pepper --julienned
1/4 cup 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.


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)

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