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