Recipe 4 All: Chinese Vegetable Stock Recipe — Every recipe in the World on this site.

Recipe 4 All: Chinese Vegetable Stock Recipe

Chinese Vegetable Stock

Yield: 1 servings
4  Dried shiitake mushrooms
  Hot water to cover
2md Onions
2lg Carrots, peeled
2  Celery stalks
1  Leek, washed well
1tablespoon Vegetable oil
4  Thin slices fresh ginger
2  Whole garlic cloves
¼teaspoon Hot black peppercorns
¼teaspoon Whole Szechuan peppercorns
1tablespoon Tamari
8cups 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"

Your Chinese Vegetable Stock is ready. Happy cooking!

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