---------- Recipe via Meal-Master (tm) v8.01
       Title: Oriental Stew
  Categories: Soups/stews, Vegetables, Oriental
       Yield: 6 servings
       5 c  Vegetable Stock                     1 c  Broccoli florets
       1 x  Sm Onion, thinly sliced *           1 x  Carrot, shredded
       2 x  Cloves Garlic, minced               1 c  Sliced Mushrooms (3 oz)
       1 tb Minced Gingeroot                  1/2 c  Peas
   1 1/2 tb Soy sauce                           2 oz Buckwheat Noodles (1/2 cup)
 	    3 x  Stalks Bok Choy  **		   1/2 lb Firm Tofu, cut in 1/2
       1 x  Sweet red Pepper, julienned       1/4 c  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, 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 gignger; 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
   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.
    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)