China Moon Vegetable Infusion

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* Exported from MasterCook *

 

China Moon Vegetable Infusion

 

Recipe By : Barbara Tropp (Ornish)

Serving Size : 1 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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

4 large -- rock-hard heads

-- garlic

6 large chinese dried black mushrooms

2 yellow onions -- thinly sliced

4 carrots -- thinly sliced

10 quarter-size rounds fresh gingerroot -- smashed

6 fat scallions -- cut into 1-inch

-- chunks, smashed

2 small green serrano chilies -- halved and smashed

1/4 cup chinese rice wine or dry sherry

1 tablespoon black peppercorns

1 1/2 tablespoons szechuan peppercorns

12 cups cold water

1 fat stalk lemongrass -- cut into 2-inch

-- pieces, smashed

 

This is a light vegetable stock with great flavor and a lovely sweetness.

Add cooked pasta and slivered vegetables for a terrific main-dish soup.

 

MAKES 3 QUARTS

 

Preheat the oven to 350 degrees. Arrange a rack in the middle position.

Roast the garlic, root side down, on a baking sheet until very soft, about

30 minutes. (Don't worry if some brown ooze bubbles volcanolike from the

top.) Let cool, then smash the heads lightly to expose the pulp. While the

garlic roasts, cover the mushrooms in a shallow bowl with 1 cup cold water.

Weigh the caps down with a saucer and let soak until soft, about 30 minutes.

Cut the caps into thick slices. Strain and retain the soaking liquid. Heat

a heavy nonaluminum stockpot over low heat until a bead of wine evaporates

on contact. Add the garlic, mushrooms, onions, carrots, ginger, scallions,

chilies, and wine, and stir to combine. Cover the pot and let the

vegetables sweat until soupy, about 20 minutes. Don't rush the process; the

fuller the sauna, the better tasting the stock. Add the peppercorns, water,

and reserved mushroom-soaking liquid. Stir to blend, raise the heat, and

bring the mixture to a near boil. Adjust the heat to maintain a weak simmer

and cook, uncovered, for 45 minutes. Add the lemongrass and simmer gently

15 minutes more. Strain the stock and discard the solids. For best flavor,

use the stock within 2 days.

 

Serving size = 1 cup 41 calories 0.2 gram fat 0 milligrams cholesterol 164

milligrams sodium

 

Converted by MC_Buster. KES_16 Oct 99

 

 

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