Chinese Stew Recipe - Cooking Index
Chinese Stew Recipe - Cooking Index
| 5 cups | 1185ml | Vegetable stock |
| 1 cup | 146g / 5.1oz | Broccoli florets |
| 1 cup | 62g / 2.2oz | Onion - thinly sliced * (small) |
| Carrot - shredded | ||
| 1 | Garlic - minced | |
| 1 cup | 237ml | Sliced mushrooms - (3 oz) |
| 1 tablespoon | 15ml | Minced ginger root |
| 1/2 cup | 118ml | Peas |
| 1 1/2 tablespoons | 22ml | Soy sauce |
| 2 oz | 56g | Buckwheat noodles - (1/2 cup) |
| 1 | Bok choy ** | |
| 1/2 lb | 227g / 8oz | Firm tofu - cut in 1/2" cubes |
| Sweet red pepper - julienne | ||
| 1/4 cup | 10g / 0.4oz | 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,
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 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. Timing - about 8 minutes. Top each serving with one of the garnishes.
VARIATIONS: - substitute 1 c 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. (makes about 1/3 cup)
Source:
"Blue Ribbon BBQ" by John Uldrich
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