5 cup vegetable stock
1 sm onion, thinly sliced *
2 cloves garlic, minced
1 tbsp minced gingeroot
1 1/2 tbsp soy sauce
3 stalks bok choy **
1 sweet red pepper, julienned
1 cup broccoli florets
1 carrot, shredded
1 cup sliced mushrooms (3 oz)
1/2 cup peas
2 oz buckwheat noodles (1/2 cup)
1/2 lb firm tofu, cut in 1/2 cubes
1/4 cup watercress leaves
A Recipe for
Oriental Stew
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
This Recipe for Oriental Stew is one of thousands in the Recipes-to-go Asian Cookbook.
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
If you enjoy this Oriental Stew Recipe - you should enjoy the recipe collections you can find on the websites below:
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
This is a recipe for Oriental Stew from the recipe cookbook of Recipes-to-go (Asian)
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
* 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 - 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)
Serves: 6
Oriental Stew Recipe brought to you by Recipes To-Go