Oriental Stew
Oriental Stew recipe
Yield
6 servingsPrep
10 minCook
40 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
vegetable stock
|
|
| 1 |
scallions, spring or green onions
small, thinly sliced |
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | tablespoon |
ginger root
|
|
| 1 ½ | tablespoons |
soy sauce, tamari
|
|
| 3 |
bok choy
stalks |
*
|
|
| 1 |
sweet red bell peppers
julienned, or other bell pepper |
|
|
| 1 | cup |
broccoli florets
|
|
| 1 |
carrots
shredded |
|
|
| 1 | cup |
mushrooms
sliced |
|
| ½ | cup |
green peas
|
|
| 2 | ounces |
soba noodles
|
*
|
| ½ | pound |
tofu
cut in 1/2" cubes |
|
| ¼ | cup |
watercress
leaves, or spinach |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
vegetable stock
|
|
| 1 | each |
scallions, spring or green onions
small, thinly sliced |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 15 | ml |
ginger root
|
|
| 23 | ml |
soy sauce, tamari
|
|
| 3 | each |
bok choy
stalks |
*
|
| 1 | each |
sweet red bell peppers
julienned, or other bell pepper |
|
| 237 | ml |
broccoli florets
|
|
| 1 | each |
carrots
shredded |
|
| 237 | ml |
mushrooms
sliced |
|
| 118 | ml |
green peas
|
|
| 57.8 | ml/g |
soba noodles
|
*
|
| 226.8 | g |
tofu
cut in 1/2" cubes |
|
| 59 | ml |
watercress
leaves, or spinach |
|
Directions
Place ½ cup of the vegetable stock in a Dutch oven or 3½ to 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.
GARNISH:
Blanched peapods, thin scallion slices, celery leaves, toasted sesame seeds, finely shredded lettuce or watercress leaves, Optional.
VARIATIONS:
Substitute 1 cup 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. ½ to 1 teaspoon dry crushed red pepper ~ stir in 1 teaspoon toasted Sesame Oil or ½ teaspoon 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 ⅓ cup)
