Yield: 6 cups
|1 teaspoon||Sichuan peppercorns|
|1||Onion(s), coarsely chopped|
|1||Carrot, coarsely chopped|
|1 bunch||Scallions, coarsely chopped|
|8||Garlic clove(s), halved|
|1||1" piece ginger cut in 1/4" slices|
|1 bunch||Cilantro, with stems coarsely chopped (1 cup)|
|3 cups||Bok choy, napa and other Chinese vegetables coarsely chopped|
|2||Dried Chinese or Japanese black shiitake mushrooms|
|2 tablespoons||Soy sauce or to taste|
|10 cups||Water (or as needed)|
1. Tie the star anise and Sichuan peppercorns in a piece of cheesecloth or wrap them in a piece of foil and pierce all over with a fork
2. combine the onion, carrot, scallions, garlic, ginger, cilantro, Chinese vegetables, shiitakes, soy sauce, and water in a large stockpot and bring to a boil. Reduce the heat and simmer uncovered, adding water as necessary to keep the vegetables submerged, for 1 hour, or until the vegetables are very tender.
3. Remove the spice bundle and black mushrooms. Discard the former and reserve the latter for stuffings. For a clear stock, strain the liquid into another container, pressing with the back of a spoon to extract the juices, then refrigerate of freeze. Refrigerated stock will keep for 3-4 days; frozen it will keep for 6 months. For a thicker, richer stock, pure the liquid and vegetables, then strain.
Note: Use for Asian-style soups and stir-fries. To make a wonderful Asian vegetable soup, discard the bouquet garni and pure the broth and vegetables in a blender. Season with soy sauce and pepper and serve.
Makes 8 cups soup.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 250 Submitted By DIANE LAZARUS On 10-27-95