Chinese Vegetable Stockchinese, soups 4 each dried shiitake mushrooms 1 hot water to cover 2 medium onions 2 large carrots, peeled 2 each celery stalks 1 each leek, washed well 1 tablespoon vegetable oil 4 each thin slices fresh ginger 2 each whole garlic cloves 1/4 teaspoon hot black peppercorns 1/4 teaspoon whole szechuan peppercorns 1 tablespoon tamari 8 cup water Cover shiitake mushrooms & soak for 20 minutes. Coarsely chop the vegetables. In a soup pot, heat oil for a moment. Add the vegetables & the rest of the ingredients except the mushrooms, tamari & water. Stir-fry for 3 to 4 minutes. Add the remaining 3 ingredients. Bring to a boil, lower heat & simmer, covered for about an hour. Strain & cool to room temperature. Any stock not being used within 2 or 3 days, freeze. "Sundays at Moosewood Restaurant Cookbook" |
