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Recipe Name: Asian Vegetable Stock Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

2 Star anise
1 Teaspoon(s) Sichuan peppercorns
1 Onion, s coarsely chopped
1 Carrot, coarsely chopped
1 Scallions, coarsely chopped
8 Garlic clove, s halved
1 1" piece ginger, 1" piece ginger
cut in 1/4" slices
1 Cilantro, with stems
coarsely chopped 1 cup
3 Cup(s) Bok choy, napa and
other Chinese vegetables
coarsely chopped
2 Dried Chinese or Japanese
black shiitake mushrooms
2 Tablespoon(s) Soy sauce or to taste
10 Cup(s) Water, or as needed
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
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. 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 on Nov 12, 1998

Nutrition (calculated from recipe ingredients)
Calories: 21
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 200.6mg
Potassium: 108.8mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: 1.6g
Protein: <1g

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