Asian Vegetable Stock

[Guest guest]

* Exported from MasterCook *

 

Asian Vegetable Stock

 

Recipe By :Real Vegetarian Thai - Nancie McDermott

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large carrots (about one pound)

6 celery stalks without leaves

2 yellow onions

OR

10 shallots

1/2 bunch fresh cilantro

1 bunch green onions

3 thumb-sized hunks fresh ginger

2 heads garlic

3 dried shiitake mushrooms

2 1/2 quarts water

1 tablespoon soy sauce

1 teaspoon salt

 

Coarsely chop the carrots. celery, onions or shallots, cilantro, and greeen

onions and combine them in a large stockpot. Cut the garlic heads in half

crosswise to expose their cloves, and slice the ginger crosswise into coins.

Add to the stockpot along with the dried mushrooms and water. Bring to a

rolling boil over medium heat. Boil for about 5 minutes as you skim away and

discard any scum that rises to the top. Reduce the heat to maintain a gentle

boil and simmer, uncovered, for 1 1/2 hours, stirring occaisionally.

Remove from the heat and strain through a fine-mesh sieve into a clean

container. Stir in the soy sauce and salt. Let cool to room temperature,

cover, and refrigerate for up to 4 days.

 

Yield:

" 7 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 261 Calories (kcal); 1g Total Fat; (3% calories from fat); 9g

Protein; 59g Carbohydrate; 0mg Cholesterol; 3265mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0