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Oriental Stew

chef.jackson's picture
Ingredients
  Vegetable oil 1 Teaspoon
  Grated ginger root 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Red bell pepper 1 Small, chopped to make 1/2 cup
  Napa chinese cabbage 1 Pound, shredded to make 4 cups
  Mushrooms 3 Ounce, sliced (1 cup)
  Sugar snap peas 1 Cup (16 tbs)
  Green peas 1 Cup (16 tbs) (fresh or frozen)
  Tofu cubes 1 Cup (16 tbs) (1 inch cubes)
  Vegetable broth 3 Cup (48 tbs)
  Reduced sodium soy sauce 2 Tablespoon
  Buckwheat noodles 8 Ounce (1 package, soba)
Directions

MAKING
1) Put the oil in a baking pan and add gingerroot, garlic and bell pepper. Cook for 2 minutes in Dutch oven till the bell pepper becomes tender.
2) Stir in the remaining ingredients.
3) Heat to boiling and boil for 5 minutes.
4) Cover and allow to simmer for 5 minutes till the vegetables are tender.

SERVING
5) Serve the Stew with rice or noodles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Cook Time: 
15 Minutes

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