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Chinese Vegetable Stock

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Submitted by oops99

YIELD

8 servings

PREP

10 min

COOK

65 min

READY

95 min

Ingredients

4 4
EACH EACH MUSHROOMS, SHIITAKE
dried *
1 1
X X WATER
hot *
2 2
MEDIUM MEDIUM ONIONS
2 2
LARGE LARGE CARROTS
peeled
2 2
EACH EACH CELERY STALKS
1 1
EACH EACH LEEKS
washed well *
1 15
TABLESPOON ML VEGETABLE OIL
4 4
EACH EACH GINGER
fresh, thinly sliced *
2 2
EACH EACH GARLIC CLOVES
whole
¼ 1.3
TEASPOON ML BLACK PEPPERCORNS
hot
¼ 1.3
TEASPOON ML PEPPERCORNS
whole, szechuan
1 15
TABLESPOON ML SOY SAUCE, TAMARI
8 1.9
CUPS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 299g (10.5 oz)
Amount per Serving
Calories 37 39% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 157mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 61% Vitamin C 7%
Calcium 3% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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