---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Oriental Stew
 Categories: Soups/stews, Vegetables, Oriental
      Yield: 6 Servings
 
      5 c  Vegetable stock
      1 sm Onion; thinly sliced -OR-
      2    Scallions; chopped
      2 cl Garlic; minced
      1 tb Ginger; minced
  1 1/2 tb Soy sauce
      3    Bok choy stalks;
           - diagonally sliced,
           - shred leaves
      1    Sweet red pepper; julienned
      1 c  Broccoli florets
      1    Carrot; shredded
      1 c  Mushrooms (3 oz); sliced
    1/2 c  Peas
    1/2 c  Buckwheat noodles (2 oz)
    1/2 lb Firm Tofu; cubed 1/2"
    1/4 c  Watercress leaves
           Garnish:
           Blanched peapods
           Scallions; sliced thinly
           Celery leaves
           Toasted sesame seeds
           Lettuce or watercress;
           - finely shredded
           - (optional)

  Place 1/2 cup of the vegetable stock in a Dutch oven or 3-1/2 to
  5 qt 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.

  Test for doneness: noodles should be softened; vegetables should
  remain crisp/tender. About 8 minutes. Top each serving with one of
  the garnishes.

  Variations:

  Substitute 1 cup 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.

  Yield: 1/3 Cup
 
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