Asian vegetable stock
6 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Star anise | |
| 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) |
Directions
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