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Richard Baxter
Chinese Vegetable Stock
0
(0)
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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