Oriental Stew

5 c Vegetable stock
Sm onion, thinly sliced *
2 x Cloves garlic, minced
1 tb Minced gingeroot
1 1/2 tb Soy sauce
1 c Broccoli florets
Carrot, shredded
1 c Sliced mushrooms (3 oz)
1/2 c Peas
2 oz Buckwheat noodles (1/2 cup)
3 x Stalks bok choy **
1/2 lb Firm tofu, cut in 1/2" cube
1 x Sweet red pepper, julienned
1/4 c Watercress leaves

* or 2 scallions, chopped ** diagonally sliced, also shred leaves GARNISH: blanched pea pods, 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 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)

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