MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01

      Title: Oriental Stew
 Categories: Soups, Vegetables
      Yield: 6 servings

      5 c  Vegetable Stock
           Sm Onion, thinly sliced *
      2 x  Cloves Garlic, minced
      1 tb Minced Gingeroot
  1 1/2 tb Soy sauce
      3 x  Stalks Bok Choy  **
           Sweet red Pepper, julienned
      1 c  Broccoli florets
           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 peppers, chopped water chestnut, chopped
  jicama root, shredded spinach, chopped celery, or bamboo shoots. 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)

                          Happy Cooking! Spunky :)

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