Vegetable Stock (ken Hom)

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CATEGORY	CUISINE	TAG	YIELD
Grains	Asian	Asian, Soups	16	Servings

INGREDIENTS

1	oz	Chinese dried mushrooms
2	lb	Carrots
4		Stalks celery
2	lb	Onions
4		Leeks
1/2	lb	Shallots or sweet onion
2	T	Peanut oil, or less
6		Scallions
6		Fresh ginger, see
		instructions
8		Garlic cloves, crushed
1	T	Black peppercorns
1	T	Sichuan peppercorns
		unroasted
4		Bay leaves
2	T	Salt
4	qt	Water
3	T	Soy sauce, low sodium

INSTRUCTIONS

INTRO: Makes about 8 pints. Vegetarian cooking presents a problem  when
it comes to stock. In the absence of poultry, fish or meat, it  is
difficult to prepare a rich, foundation stock. Vegetable stocks  tend
to be comparatively weak and lack robustness. *ADDITIVES: The  custom
has been to add monosodium glutimate to vegetable stock.  Another
popular vegetable stock employs the peppery bite of white  radish to
impart body in it. ***TIP: With my colleague Gordon Wing, I  have
experimented and found that cooking the vegetables in oil before
simmering helps to impart flavor to the stock. Gordon suggests using
dried Chinese mushrooms to add richness and depth. If you find the
portions too large for your needs cut the recipe in half.  SOAK
MUSHROOM: If you are using the dried mushrooms, soak them in warm
water for 20 minutes. Drain, squeeze out any excess liquid, and
coarsely chop the mushrooms, caps and stems.  CHOP: Coarsely chop the
carrots, celery, and onions. Wash cut, and  discard the green part of
the leeks, and coarsely chop the white  portion. Peel the shallots but
leave them whole. Cut the GINGER into  diagonal slices, 2-inches by
1+1/4- inch. Peel GARLIC and lightly  crush.  SAUTE: Heat a large
saucepan or wok over moderate heat and add the  oil. Put in the
scallions, ginger, garlic, and shallots, and stir fry  for 1 minute.
Then add the carrots, celery, leeks, and onions and  continue to cook
for 5 minutes. DO NOT SCORCH. Put all the vegetables  and the rest of
the ingredients into a very large pan. Cover them  with the cold water
and bring it to a simmer.  Using a large, flat spoon, skim off the foam
as it rises to the top.  This will take about 5 minutes. Bring the
stock to a boil. Reduce the  heat to moderate and simmer for about 2
hours.  Strain the stock through a large colander, then through a very
fine  mesh strainer. Let it cool thoroughly. Transfer to containers and
freeze.  Source: Asian Vegetarian Feast (HardCover 1988) by Ken Hom.
William  Morrow and Company, Inc. New York. ISBN: 0-688-07753-6.
Reprint:  trade paper 1997.  dec 1997 kitpatH and Buster. EST PER CUP
81 cals, 2.0 g fat (20.6%  cff)  Recipe by: Asian Vegetarian Feast
(1988)  Posted to Digest eat-lf.v097.n312 by KitPATh
<phannema@wizard.ucr.edu> on Dec 08, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 67 Calories From Fat: 3 Total Fat: <1g Cholesterol: 0mg Sodium: 1034.7mg Potassium: 358.4mg Carbohydrates: 15.4g Fiber: 3.3g Sugar: 6.3g Protein: 1.9g