Asian vegetable stock

Yield: 6 cups

Measure Ingredient
2 \N Star anise
1 teaspoon Sichuan peppercorns
1 \N Onion(s), coarsely chopped
1 \N Carrot, coarsely chopped
1 bunch Scallions, coarsely chopped
8 \N Garlic clove(s), halved
1 \N 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 \N 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, pur‚e 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 pur‚e 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

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