Instant stock

Yield: 1 quart

Measure Ingredient
4 cups Warm water
2 tablespoons Fish sauce
1 teaspoon Soy sauce

Combine all the ingredients in a large pan or bowl and whisk to mix.

Note: To make instant vegetarian stock, replace the fish sauce with miso. High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 239 Submitted By DIANE LAZARUS On 10-26-95

Similar recipes