💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › chinese › vegetable-… captured on 2022-06-11 at 21:59:05.
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---------- Recipe via Meal-Master (tm) v8.02
Title: CHINESE VEGETABLE STOCK
Categories: Soups, Chinese
Yield: 1 servings
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"
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