Oriental Stew Recipe
Summary
Cooking Time15 MinDifficulty LevelEasy
Ingredients
| Vegetable oil | 1 Teaspoon | |
| Ginger root | 1 Tablespoon, grated | |
| Garlic | 1 Clove (5gm), crushed | |
| Red bell pepper | 1 Small | |
| Napa chinese cabbage | 1 pound | |
| Mushrooms | 1 Cup (16 tbs) | |
| Sugar snap peas | 1 Cup (16 tbs) | |
| Frozen green peas | 1 Cup (16 tbs) | |
| Tofu - 1 cup, cut into 1-inch cubes | ||
| Vegetable broth | 3 Cup (16 tbs) | |
| Reduced-sodium soy sauce - 2 tablespoons | ||
| Buckwheat noodles package | 1 | |
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.
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.
Chef
