Asian Vegetable Stock Recipe
Yield: 6 cupsRecipe by luhu.jp
Ingredients:
2: Star anise,
-coarsely chopped, 1 cup
1 tsp: Sichuan peppercorns,
3 cup: Bok choy, napa and
1: Onion, (s), coarsely chopped
-other Chinese vegetables,
1: Carrot, coarsely chopped
-coarsely chopped,
1 bunch: Scallions, coarsely chopped
2: Dried Chinese or Japanese,
8: Garlic clove, (s), halved
-black shiitake mushrooms,
1: 1" piece ginger,
2 tbsp: Soy sauce or to taste,
-cut in 1/4" slices,
10 cup: Water, or as needed
1 bunch: Cilantro, with stems
Directions:
1. Tie the star anise and Sichuan peppercorns in a piece of
cheesecloth or wrap them in a piece of foil and pierce all over with
a fork
2. combine the onion, carrot, scallions, garlic, ginger, cilantro,
Chinese vegetables, shiitakes, soy sauce, and water in a large
stockpot and bring to a boil. Reduce the heat and simmer uncovered,
adding water as necessary to keep the vegetables submerged, for 1
hour, or until the vegetables are very tender.
3. Remove the spice bundle and black mushrooms. Discard the former and
reserve the latter for stuffings. For a clear stock, strain the
liquid into another container, pressing with the back of a spoon to
extract the juices, then refrigerate of freeze. Refrigerated stock
will keep for 3-4 days; frozen it will keep for 6 months. For a
thicker, richer stock, pure the liquid and vegetables, then strain.
Note: Use for Asian-style soups and stir-fries. To make a wonderful
Asian vegetable soup, discard the bouquet garni and pure the broth
and vegetables in a blender. Season with soy sauce and pepper and
serve.
Makes 8 cups soup.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 250
Submitted By DIANE LAZARUS On 10-27-95
Source from luhu.jp
cheesecloth or wrap them in a piece of foil and pierce all over with
a fork
2. combine the onion, carrot, scallions, garlic, ginger, cilantro,
Chinese vegetables, shiitakes, soy sauce, and water in a large
stockpot and bring to a boil. Reduce the heat and simmer uncovered,
adding water as necessary to keep the vegetables submerged, for 1
hour, or until the vegetables are very tender.
3. Remove the spice bundle and black mushrooms. Discard the former and
reserve the latter for stuffings. For a clear stock, strain the
liquid into another container, pressing with the back of a spoon to
extract the juices, then refrigerate of freeze. Refrigerated stock
will keep for 3-4 days; frozen it will keep for 6 months. For a
thicker, richer stock, pure the liquid and vegetables, then strain.
Note: Use for Asian-style soups and stir-fries. To make a wonderful
Asian vegetable soup, discard the bouquet garni and pure the broth
and vegetables in a blender. Season with soy sauce and pepper and
serve.
Makes 8 cups soup.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 250
Submitted By DIANE LAZARUS On 10-27-95
Source from luhu.jp