Chinese Vegetable Stock Recipe

Step 1

Cover shiitake mushrooms & soak for 20 minutes.

Step 2

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"

Things You'll Need

  • 4 Dried shiitake mushrooms
  • Hot water to cover
  • 2md Onions
  • 2lg Carrots, peeled
  • 2 Celery stalks
  • 1 Leek, washed well
  • 1tb Vegetable oil
  • 4 Thin slices fresh ginger
  • 2 Whole garlic cloves
  • 1/4ts Hot black peppercorns
  • 1/4ts Whole Szechuan peppercorns
  • 1tb Tamari
  • 8c Water

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