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FareShare Gazette -- September 2006 Recipes

A home-style FareShare Gazette -- September 2006 Recipes made with Vegetable Broth, Canola Oil, Red Pepper, Chinese Wheat Noodles, and Carrots. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 5 1/4 cup
• 2 tsp
• 1/4 tsp
• 3 1/2 oz
• 1 cup
• 4 tsp
• 2 tsp
• 1 tsp

Method (preview)

1. 1

   1. Combine broth, ginger and garlic in a Dutch oven; bring to a simmer.

2. 2

   Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.

3. 3

   2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat.

4. 4

   Add mushrooms and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes.

5. 5

   Add bok choy stems; cook, stirring often, until tender, 3 to 4 minutes.

6. 6

   Add the mushroom mixture to the broth.

7. 7

   Add noodles, reduce heat to medium-low and simmer for 3 minutes.

8. 8

   Add bok choy greens and tofu; simmer until heated through, about 2 minutes.

9. 9

   Stir in carrots, vinegar to taste, soy sauce and sesame oil.

10. 10

    Serve garnished with scallions.