Title: Asian Vegetable Stock
Categories: Stock, Mine
Yield: 6 Cups

2 Star anise
1 ts Sichuan peppercorns
1 Onion(s), coarsely chopped
1 Carrot, coarsely chopped
1 bn Scallions, coarsely chopped
8 Garlic clove(s), halved
1 1" piece ginger
-cut in 1/4" slices
1 bn Cilantro, with stems
-coarsely chopped (1 cup)
3 c Bok choy, napa and
-other Chinese vegetables
-coarsely chopped
2 Dried Chinese or Japanese
-black shiitake mushrooms
2 tb Soy sauce or to taste
10 c Water (or as needed)

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