ORIENTAL STEW

Servings: 6
Ingredients:

5 c  Vegetable Stock
1 x  Sm Onion, thinly sliced *
2 x  Cloves Garlic, minced
1 T  Minced Gingeroot
1 1/2 T  Soy sauce
3 x  Stalks Bok Choy  **
1 x  Sweet red Pepper, julienned
1 c  Broccoli florets
1 x  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
~ substitute or add other vegetables such as chopped green peppers, chopped
water chestnut, chopped jicama root, shredded spinach, chopped celery, or
bamboo shoots.
~ to shorten prep time, use only 2 vegetables- onion and peas
~ for a ‘hotter’ soup, subst. 1/2-1 t dry crushed red pepper
~ stir in 1 t toasted Sesame Oil or 1/2 t Chinese hot oil just before
serving
~ for additional protein and flavor, stir Egg Threads into soup just before
serving
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)

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