Side Pannel
Oriental Stew
Ingredients List
- 5 c Vegetable Stock
- 1 sm Onion; Thinly Sliced
- 2 Cloves Garlic; Minced
- 1 tb Ginger Root; Minced
- 2 tb Soy Sauce
- 3 Stalks Bok Choy; Diagonally
- -Sliced
- 1 c Broccoli Florets
- 1 Red Pepper; Julienned
- 1 Carrot; Shredded
- 1 c Mushrooms; Sliced
- 1/2 c Peas
- 2 oz Buckwheat Noodles; In 1"
- -Pieces
- 1/2 lb Firm Tofu; Cut Into 1/2"
- -Cubes
- 1/4 c Watercress
- 1 ds White Pepper
Directions
Place 1/2 cup of the vegetable stock in a dutch oven and bring to a boil.
Add onion, garlic and ginger; simmer for 3 minutes. Stir in remaining stock
and soy sauce. Cover pot and bring to a gentle boil. Add remaining
ingredients as they are prepared. Test for doneness; noodles should be
softened; vegetables should remain crisp-tender. About 8 to 10 minutes.
Variations:
*substitute 1 cup cooked brown rice for the noodles
*substitute or add other vegetables such as chopped green pepper, chopped
water chestnuts, chopped jicama, shredded spinach, chopped celery or bamboo
shoots.
*for a hotter soup, substitute 1 tsp crushed pepper flakes for white pepper
*stir in 1 tsp toasted sesame oil or 1/2 tsp chinese hot oil just before
serving
* for additional protein stir in egg threads
Add onion, garlic and ginger; simmer for 3 minutes. Stir in remaining stock
and soy sauce. Cover pot and bring to a gentle boil. Add remaining
ingredients as they are prepared. Test for doneness; noodles should be
softened; vegetables should remain crisp-tender. About 8 to 10 minutes.
Variations:
*substitute 1 cup cooked brown rice for the noodles
*substitute or add other vegetables such as chopped green pepper, chopped
water chestnuts, chopped jicama, shredded spinach, chopped celery or bamboo
shoots.
*for a hotter soup, substitute 1 tsp crushed pepper flakes for white pepper
*stir in 1 tsp toasted sesame oil or 1/2 tsp chinese hot oil just before
serving
* for additional protein stir in egg threads
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