0
(0)
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

A Message from our Provider:

“Mad at God? Sure you’ve got the right person?”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?