Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- September 2006 - V's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Vegetarian Hot Pot

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 
* Exported from MasterCook *

Vegetarian Hot Pot

Recipe By : EatingWell Online Newsletter
Serving Size : 5 Preparation Time :0:00
Categories : Volume 9-09 Sep 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/4 cups vegetable broth
or reduced-sodium chicken broth
4 slices fresh ginger -- peeled
[1/4-inch-thick slices]
2 garlic cloves -- crushed and peeled
2 teaspoons canola oil
1 3/4 cups shiitake mushrooms -- stemmed, wiped clean
and sliced (4 ounces)
1/4 teaspoon crushed red pepper -- or to taste
1 small bok choy -- (3/4 pound), cut
into 1/2-inch pieces,
stems and greens separated
3 1/2 ounces Chinese wheat noodles
or rice sticks (see Ingredient note)
14 ounces firm tofu -- drained, patted dry
and cut into 1/2-inch cubes
1 cup grated carrots -- (2 large)
4 teaspoons rice vinegar -- (4 to 6 teaspoons)
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1/4 cup chopped scallions -- for garnish

1. Combine broth, ginger and garlic in a Dutch oven; bring to a simmer.
Simmer, partially covered, over medium-low heat for 15 minutes. Discard the
ginger and garlic.

2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat.
Add mushrooms and crushed red pepper; cook, stirring often, until tender, 3
to 5 minutes. Add bok choy stems; cook, stirring often, until tender, 3 to
4 minutes.

3. Add the mushroom mixture to the broth. Add noodles, reduce heat to
medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer
until heated through, about 2 minutes. Stir in carrots, vinegar to taste,
soy sauce and sesame oil. Serve garnished with scallions.

Yield : 5 main-dish servings, about 1 1/2 cups each
Active Time: 30 minutes. Total Time: 45 minutes.
Ease of preparation: Easy

Source : EatingWell Online Newsletter
Formatted by Chupa Babi for MC: 092706

Ingredient note: Chinese wheat noodles and rice sticks (dried rice noodles)
are quick-cooking and can be found in the Asian-food section of your
supermarket.

Note : Quick to prepare, this Asian-style noodle soup has all the makings
of a one-pot meal. To punch up the heat, add a dab of chile-garlic sauce.

Contributed to the FareShare Gazette by Chupa; 29 September 2006.
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 523 Calories; 10g Fat (16.1% calories from 
fat); 22g Protein; 99g Carbohydrate; 15g Dietary Fiber; 3mg Cholesterol; 1825mg 
Sodium. Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 
Other Carbohydrates.

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!