Chinese Vegetable Stock
Serves:
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
Method:
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"