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FareShare Gazette Recipes -- September 2006 - V's


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Vegetarian Hot Pot

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* 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

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.

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

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.

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