Date:    Wed, 26 May 93 03:16:26 EDT
From:    KEVWIL@delphi.com

---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Oriental Stew
 Categories: Soups, Vegetables, Vegetarian
   Servings:  6
 
      5 c  Vegetable Stock
      2 x  Cloves Garlic, minced
  1 1/2 tb Soy sauce
           Sweet red Pepper, julienned
           Carrot, shredded
    1/2 c  Peas
    1/2 lb Firm Tofu, cut in 1/2" cubes
           Sm Onion, thinly sliced *
      1 tb Minced Gingeroot
      3 x  Stalks Bok Choy  **
      1 c  Broccoli florets
      1 c  Sliced Mushrooms (3 oz)
      2 oz Buckwheat Noodles (1/2 cup)
    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.