| 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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