Try this Asian Vegetable Stock recipe, or contribute your own.
Suggest a better description1. 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
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Serving Size: 1 Cup (368g) | ||
Recipe Makes: 6 | ||
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Calories: 42 | ||
Calories from Fat: 3 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 175.9mg | 6 % | |
Potassium 443.5mg | 12 % | |
Total Carbohydrate 8.5g | 2 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 5.9g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 42
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