Guest guest Posted January 16, 2002 Report Share Posted January 16, 2002 * Exported from MasterCook * Oriental Stew Recipe By : Betty Crocker Creative Ideas: Easy Chinese, 2/95, page 86 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon vegetable oil 1 tablespoon grated gingerroot 1 clove garlic -- crushed 1 small red bell pepper -- chopped (1/2 cup) 4 cups shredded napa cabbage -Chinese -- (1 pound) 1 cup sliced mushrooms -- (3 ounces) 1 cup sugar snap peas 1 cup fresh or frozen green peas 1 cup cubes firm tofu -- 1-inch cubes 3 cups vegetable broth 2 tablespoons reduced-Sodium soy sauce 8 ounces buckwheat noodles -- (soba) 6 servings Cook oil, gingerroot, garlic and bell pepper in Dutch oven over medium heat about 2 minutes, stirring frequently, until bell pepper is tender. Stir in remaining ingredients. Heat to boiling. Boil about 5 minutes, stirring frequently, until noodles are tender; reduce heat. Cover and simmer about 5 minutes or until vegetables are tender. Nutrition Per Serving: Calories: 305, Calories from fat: 70, Fat: 8 g, Saturated: 2 g, Cholesterol: 25 mg, Sodium: 530 mg, Protein: 23 g , Carbohydrate: 43 g, Dietary Fiber: 8 g. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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