Chinese Vegetable Stock

Recipe

Preparation

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.

Ingredients

4 ea Dried shiitake mushrooms
1 tb Tamari
1/4 ts Whole Szechuan peppercorns
1/4 ts Hot black peppercorns
2 ea Whole garlic cloves
4 ea Thin slices fresh ginger
1 tb Vegetable oil
1 ea Leek, washed well
2 ea Celery stalks
2 lg Carrots, peeled
2 md Onions
Hot water to cover
8 c Water

Love Making Tips - Soups and stuff | Stocks [1]

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