Cooking Recipe Chinese Vegetable Stock
Recipe Ingredients
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
Directions
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"