Chinese vegetable stock
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Dried shiitake mushrooms | |
| Hot water to cover | ||
| 2 | mediums | Onions |
| 2 | larges | Carrots, peeled |
| 2 | Celery stalks | |
| 1 | Leek, washed well | |
| 1 | tablespoon | Vegetable oil |
| 4 | Thin slices fresh ginger | |
| 2 | Whole garlic cloves | |
| ¼ | teaspoon | Hot black peppercorns |
| ¼ | teaspoon | Whole Szechuan peppercorns |
| 1 | tablespoon | Tamari |
| 8 | cups | Water |
Directions
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"