Free Recipe Chinese Vegetable Stock

Recipe Type: Free Stew Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1

Ingredients for Chinese Vegetable Stock Recipe

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

Chinese Vegetable Stock Preparation

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

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