Guest guest Posted June 24, 1999 Report Share Posted June 24, 1999 * Exported from MasterCook * Chinese Vegetable Stock Recipe By : Sundays at Moosewood Serving Size : 1 Preparation Time :0:00 Categories : Moosewood Cookbooks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ea Dried shiitake mushrooms Hot water to cover 2 md Onions 2 lg Carrots, peeled 2 ea Celery stalks 1 ea Leek, washed well 1 tb Vegetable oil 4 ea Thin slices fresh ginger 2 ea 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. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.