Chinese Vegetable Stock
Yield
8 servingsPrep
10 minCook
65 minReady
95 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
mushrooms, shiitake
dried |
*
|
| 1 | x |
water
hot |
*
|
| 2 | medium |
onions
|
|
| 2 | large |
carrots
peeled |
|
| 2 | each |
celery stalks
|
|
| 1 | each |
leeks
washed well |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 4 | each |
ginger
fresh, thinly sliced |
*
|
| 2 | each |
garlic cloves
whole |
|
| ¼ | teaspoon |
black peppercorns
hot |
|
| ¼ | teaspoon |
peppercorns
whole, szechuan |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 8 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
mushrooms, shiitake
dried |
*
|
| 1 | x |
water
hot |
*
|
| 2 | medium |
onions
|
|
| 2 | large |
carrots
peeled |
|
| 2 | each |
celery stalks
|
|
| 1 | each |
leeks
washed well |
*
|
| 15 | ml |
vegetable oil
|
|
| 4 | each |
ginger
fresh, thinly sliced |
*
|
| 2 | each |
garlic cloves
whole |
|
| 1.3 | ml |
black peppercorns
hot |
|
| 1.3 | ml |
peppercorns
whole, szechuan |
|
| 15 | ml |
soy sauce, tamari
|
|
| 1.9 | l |
water
|
|
Directions
Cover shiitake mushrooms 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.
