Chinese vegetable stock
Chinese Vegetables Soups Stock
Last updated 6/12/2012 1:02:16 AM. Recipe ID 25784. Report a problem with this recipe.
Title: Chinese vegetable stock
Categories: Soups, Chinese
Yield: 1 servings
4 ea Dried shiitake mushrooms
Hot water to cover
2 md Onions
2 lg Carrots, peeled
2 ea Celery stalks
1 ea Leek, washed well
1 tb Vegetable oil
4 ea Thin slices fresh ginger
2 ea Whole garlic cloves
1/4 ts Hot black peppercorns
1/4 ts Whole Szechuan peppercorns
1 tb Tamari
8 c Water
Cover shiitake mushrooms & soak for 20 minutes.
Coarsely chop the vegetables. In a soup pot, heat oil for a moment.
Add the vegetables & the rest of the ingredients except the
mushrooms, tamari & water. Stir-fry for 3 to 4 minutes. Add the
remaining 3 ingredients. Bring to a boil, lower heat & simmer,
covered for about an hour. Strain & cool to room temperature. Any
stock not being used within 2 or 3 days, freeze.
"Sundays at Moosewood Restaurant Cookbook"
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