Title: CHINESE VEGETABLE STOCK
Categories: Soups, Chinese
Yield: 1 servings
4 Dried shiitake mushrooms
Hot water to cover
2 md Onions
2 lg Carrots, peeled
2 Celery stalks
1 Leek, washed well
1 tb Vegetable oil
4 Thin slices fresh ginger
2 Whole garlic cloves
1/4 ts Hot black peppercorns
1/4 ts Whole Szechuan peppercorns
1 tb Tamari
8 c 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.
