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Chinese Vegetable Stock

 

60

Yield

8

servings

Prep

10

min

Cook

65

min

Ready

95

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

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

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

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Comments

Nutrition Facts

Serving Size 299g (10.5 oz)
Amount per Serving
Calories 3739% of calories 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?

 

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