Name: Chinese Vegetable Stock
Ingredients: 4 Shiitake mushrooms; dried; Hot water; to cover; 2 md Onions; chopped; 2 lg Carrots; peeled, chopped; 2 Stalks celery; chopped; 1 Leek; washed well, chop; 1 tb Vegetable oil; (I use Sesame); 4 sl Fresh ginger; thin slices; 2 Whole garlic cloves; 1/4 ts Black peppercorns; hot, Chinese; 1/4 ts Peppercorns; whole, Szechuan; 1 tb Tamari soy sauce; 8 c Water

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CATEGORY	CUISINE	TAG	YIELD
Vegetables	Chinese	Soups & sto, Chinese	8	Servings

INGREDIENTS

4		Shiitake mushrooms; dried
		Hot water; to cover
2	md	Onions; chopped
2	lg	Carrots; peeled, chopped
2		Stalks celery; chopped
1		Leek; washed well, chop
1	tb	Vegetable oil; (I use Sesame)
4	sl	Fresh ginger; thin slices
2		Whole garlic cloves
1/4	ts	Black peppercorns; hot, Chinese
1/4	ts	Peppercorns; whole, Szechuan
1	tb	Tamari soy sauce
8	c	Water

INSTRUCTIONS

Cover shiitake mushrooms with hot water and soak for 20 minutes. Coarsely
chop the vegetables. In a soup pot, heat oil for a moment. Add the
vegetables and the rest of the ingredients except the mushrooms, tamari and
water. Stir-fry for 3 to 4 minutes. Add the remaining 3 ingredients. Bring
to a boil, lower heat and simmer, covered for about an hour. Strain and
cool to room temperature. Any stock not being used within 2 or 3 days,
freeze.
Recipe by: Sundays at Moosewood Restaurant Cookbook
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
MarySpero@prodigy.com (MS MARY E SPERO) on Dec 29, 1997

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