Oriental Stew

Ingredients

Directions

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)

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.