Name: Asian Vegetable Stock
Ingredients: 2 Star anise; 1 ts Sichuan peppercorns; 1 Onion(s), coarsely chopped; 1 Carrot, coarsely chopped; 1 bn Scallions, coarsely chopped; 8 Garlic clove(s), halved; 1 1" piece ginger cut in 1/4" slices; 1 bn Cilantro, with stems coarsely chopped (1 cup); 3 c Bok choy, napa and other Chinese vegetables coarsely chopped; 2 Dried Chinese or Japanese black shiitake mushrooms; 2 tb Soy sauce or to taste; 10 c Water (or as needed)

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Asian	Stock, Mine	6	Cups

INGREDIENTS

2		Star anise
1	ts	Sichuan peppercorns
1		Onion(s), coarsely chopped
1		Carrot, coarsely chopped
1	bn	Scallions, coarsely chopped
8		Garlic clove(s), halved
1		1" piece ginger cut in 1/4" slices
1	bn	Cilantro, with stems coarsely chopped (1 cup)
3	c	Bok choy, napa and other Chinese vegetables coarsely chopped
2		Dried Chinese or Japanese black shiitake mushrooms
2	tb	Soy sauce or to taste
10	c	Water (or as needed)

INSTRUCTIONS

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 stuffings. 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, pur=82e 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 pur=82e 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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