| Asian Vegetable Stock
Categories: Ginger, Soy Sauce, Scallion, Onion, Carrot, Garlic, Cilantro, Corn, Mine, Stock
2 Star anise
1 teaspoon of Sichuan peppercorns
1 Onion, coarsely chopped
1 Carrot, coarsely chopped
1 bn Scallions, coarsely chopped
8 Garlic cloves, halved
one 1" piece ginger
1 bn Cilantro, with stems
3 cups of Bok choy, napa and other Chinese vegetables coarsely chopped
2 Dried Chinese or Japanese black shiitake mushrooms
2 tablespoons of Soy sauce or to taste
10 cups of Water (or as needed)
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1. Tie the star anise and Sichuan peppercorns in a piece of cheesecloth or wrap them in a piece of foil and pierce all over with a fork 2. combine the onion, carrot, scallions, garlic, ginger, cilantro, Chinese vegetables, shiitakes, soy sauce, and water in a large stockpot and bring to a boil. Reduce the heat and simmer uncovered, adding water as necessary to keep the vegetables submerged, for 1 hour, or until the vegetables are very tender. 3. Remove the spice bundle and black mushrooms. Discard the former and reserve the latter for stuffing. For a clear stock, strain the liquid into another container, pressing with the back of a spoon to extract the juices, then refrigerate of freeze. Refrigerated stock will keep for 3-4 days; frozen it will keep for 6 months. For a thicker, richer stock, puree the liquid and vegetables, then strain. Note: Use for Asian-style soups and stir-fries. To make a wonderful Asian vegetable soup, discard the bouquet garni and puree the broth and vegetables in a blender. Season with soy sauce and pepper and serve. Makes 8 cups soup. High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 250 Posted to MM-Recipes Digest by q591b4@ilos.net on Nov 12, 1998
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