Chinese Vegetable Stock Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4: Dried shiitake mushrooms,
Hot water to cover,
2 medium: Onions,
2 large: Carrots, peeled
2: Celery stalks,
1: Leek, washed well
1 tbsp: Vegetable oil,
4: Thin slices fresh ginger,
2: Whole garlic cloves,
1/4 tsp: Hot black peppercorns,
1/4 tsp: Whole Szechuan peppercorns,
1 tbsp: Tamari,
8 cup: 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"
Source from luhu.jp
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"
Source from luhu.jp