Asian-flavored stock
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Fresh lemon grass; chopped |
| 1 | small | Garlic head; peeled |
| 5 | slices | Fresh ginger root |
| 2 | cups | Scallions; chopped |
| 1 | cup | Carrots; chopped |
| 1 | cup | Celery; chopped |
| 1 | Serrano pepper; chopped | |
| 7 | teaspoons | Soy sauce |
| 1 | tablespoon | Tamarind paste |
| 4 | larges | Mushrooms; sliced |
| 8 | cups | Water |
Directions
VEGGIE LIFE; JAN 1995
1. In a large pot, combine all ingredients. Bring just to a boil, lower the heat and simmer for 45 minutes.
2. Strain the liquid, pressing on the solids to extract as much of the liq as possible. Discard the solids and refrigerate overnight.
Makes 6 to 7 cups.
Posted on GEnie Food & Wine RT Dec 31, 1994 by DEEANNE Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 01-24-95