Asian Vegetable Stock

Asian Vegetable Stock Ingredients

2 Star anise	1 1" piece ginger
1 ts Sichuan peppercorns	1 bn Cilantro, with stems
1 Onion(s), coarsely chopped	3 c Bok choy, napa and
1 Carrot, coarsely chopped	2 Dried Chinese or Japanese
1 bn Scallions, coarsely chopped	2 tb Soy sauce or to taste
8 Garlic clove(s), halved	10 c Water (or as needed)

Instructions for Asian Vegetable Stock

1. Tie the star anise and Sichuan peppercorns in a piece of cheesecloth or wrap them in a piece of foil and pierce all over with a fork 2. combine the onion, carrot, scallions, garlic, ginger, cilantro, Chinese vegetables, shiitakes, soy sauce, and water in a large stockpot and bring to a boil. Reduce the heat and simmer uncovered, adding water as necessary to keep the vegetables submerged, for 1 hour, or until the vegetables are very tender. 3. Remove the spice bundle and black mushrooms. Discard the former and reserve the latter for stuffings. For a clear stock, strain the liquid into another container, pressing with the back of a spoon to extract the juices, then refrigerate of freeze. Refrigerated stock will keep for 3-4 days; frozen it will keep for 6 months. For a thicker, richer stock, pur=82e the liquid and vegetables, then strain. Note: Use for Asian-style soups and stir-fries. To make a wonderful Asian vegetable soup, discard the bouquet garni and pur=82e the broth and vegetables in a blender. Season with soy sauce and pepper and serve. Makes 8 cups soup. High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 250 Posted to MM-Recipes Digest by q591b4@ilos.net on Nov 12, 1998

Main Ingredient: VegetablesCuisine: Uncategorized

More like this...

Chicken Single Stock (12 Cups) Double Strength Stock

Pesto, Asian "Bruce Costs Asian Ingredients"

Green Vegetable Stock

Basic Vegetable Stock

Basic Vegetable Stock

Ingredient Insight - look inside this recipe