Oriental Stew Recipe

Summary

Cooking Time15 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
VegetarianMain Ingredient

Ingredients

 Vegetable oil1 Teaspoon
 Grated ginger root1 Tablespoon
 Garlic1 Clove (5 gm), crushed
 Red bell pepper1 Small, chopped to make 1/2 cup
 Napa chinese cabbage1 Pound, shredded to make 4 cups
 Mushrooms3 Ounce, sliced (1 cup)
 Sugar snap peas1 Cup (16 tbs)
 Green peas1 Cup (16 tbs) (fresh or frozen)
 Tofu cubes1 Cup (16 tbs) (1 inch cubes)
 Vegetable broth3 Cup (48 tbs)
 Reduced sodium soy sauce2 Tablespoon
 Buckwheat noodles8 Ounce (1 package, soba)

Nutrition Facts

Serving size: Complete recipe

Calories 1232 Calories from Fat 133

% Daily Value*

Total Fat 15 g22.4%

Saturated Fat 1.3 g6.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5812.4 mg242.2%

Total Carbohydrates 222 g74.1%

Dietary Fiber 32.4 g129.5%

Sugars 23.9 g

Protein 57 g113.9%

Vitamin A 161.2% Vitamin C 562.2%

Calcium 30.2% Iron 86.7%

*Based on a 2000 Calorie diet

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.
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