Chinese Vegetable Stock
Chinese Vegetable Stock ingredients
- 4 Dried shiitake mushrooms
- Hot water to cover
- 2 med Onions
- 2 large Carrots, peeled
- 2 Celery; sticks
- 1 Leek, washed well
- 1 T Vegatable oil
- 4 Thin slices fresh ginger,
- 2 Whole garlic cloves
- 1⁄4 t Hot black peppercorns
- 1⁄4 t Whole Szechuan peppercorns
- 1 T Tamari
- 8 c water
Cooking Chinese Vegetable Stock
1. Cover shiitake mushrooms & soak for 20 minutes.
2. Coarsely chop the vegetables.
3. In a soup pot, heat oil for a moment.
4. Add the vegetables & the rest of the ingredients except the mushrooms, tamari & water.
5. Stir-fryi for 3 to 4 minutes.
6. Add the remaining 3 ingredients.
7. Bring to a boil, lower heat & simmer, covered for about an hour.
8. Straini & cool to room temperature.
9. Any stock not being used within 2 or 3 days, freeze.
10. "Sundays at Moosewood Restaurant Cookbook".
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