Date: Wed, 26 May 93 03:16:26 EDT
From: KEVWIL@delphi.com
---------- Recipe via Meal-Master (tm) v7.04
Title: Oriental Stew
Categories: Soups, Vegetables, Vegetarian
Servings: 6
5 c Vegetable Stock
2 x Cloves Garlic, minced
1 1/2 tb Soy sauce
Sweet red Pepper, julienned
Carrot, shredded
1/2 c Peas
1/2 lb Firm Tofu, cut in 1/2" cubes
Sm Onion, thinly sliced *
1 tb Minced Gingeroot
3 x Stalks Bok Choy **
1 c Broccoli florets
1 c Sliced Mushrooms (3 oz)
2 oz Buckwheat Noodles (1/2 cup)
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.
kwvegan vegan