Chinese vegetable stock

Yield: 1 servings

Measure Ingredient
4 \N Dried shiitake mushrooms
\N \N Hot water to cover
2 mediums Onions
2 larges Carrots, peeled
2 \N Celery stalks
1 \N Leek, washed well
1 tablespoon Vegetable oil
4 \N Thin slices fresh ginger
2 \N Whole garlic cloves
¼ teaspoon Hot black peppercorns
¼ teaspoon Whole Szechuan peppercorns
1 tablespoon Tamari
8 cups 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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