15 Minute: Oriental Stew

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* Exported from MasterCook *

 

Oriental Stew

 

Recipe By : 15-Minute Vegetarian Gourmet ('87), Paulette Mitchell, p 40

Serving Size : 6 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Soups And Stews

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups vegetable stock

1 small thinly sliced onion -- chopped

OR 2 scallions

2 cloves garlic -- minced

1 tablespoon minced gingerroot

1 tablespoon soy sauce -- up to 2

3 stalks diagonally sliced bok choy -- also shred leaves

1 cup broccoli florets

1 sweet red pepper -- julienned

1 carrot -- shredded

1 cup sliced mushrooms -- (3 ounces)

1/2 cup peas

2 ounces buckwheat noodles

broken into 1-inch pieces -- (1/2 cup)

1/2 pound firm tofu

cut into 1/2-inch cubes

1/4 cup watercress leaves

1 dash white pepper

 

6 servings

 

This is an attractive soup, adaptable to many tasty variations. All

provide a tempting mixture of flavors and textures, and the bonus is that

the soup is elegant and low in calories. For a nuttier flavor, stir in 1

teaspoon of sesame oil just before serving.

 

ADVANCE PREPARATION: This soup will keep for several days in the

refrigerator and reheats well, but take care not to overcook the vegetables.

 

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 31/2- to 5-quart

saucepan and bring to a boil. Add onion, garlic, and ginger; simmer for 3

minutes. Stir in remaining stock and soy sauce. Cover pot and bring to a

gentle boil. Add remaining ingredients as they are prepared. Test for

doneness: noodles should be softened; vegetables should remain

crisp-tender. Timing: 8 to 10 minutes. Top each serving with garnish.

 

Hints:

• Garlic is consumed in such small portions that its nutritive value is

insignificant. Some cite it as an aid in reducing cholesterol, and it is

often credited as being an aid to digestion.

 

• Blanch vegetables by placing them in a colander. Pour boiling water over

them for just a few seconds, or immerse the colander in a pan of boiling

water for a few seconds. Then pour on cold water. The color of the

vegetables will brighten and the flavor will sweeten.

 

VARIATIONS

• substitute 1 cup cooked brown rice for the buckwheat noodles

 

• substitute or add other vegetables such as chopped green peppers, chopped

water chestnuts, chopped jicama root, shredded spinach, chopped celery, or

bamboo shoots

 

• to shorten preparation time, use only two vegetables: onion and peas

 

• for a " hotter " soup, substitute 1/2 to 1 teaspoon dry crushed pepper

flakes for white pepper

 

• stir in 1 teaspoon toasted sesame oil or 1/2 teaspoon Chinese hot oil

just before serving

 

• for additional protein and flavor, stir Egg Threads (see separate recipe

) into the soup just prior to serving

 

 

 

 

 

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