Chinese Vegetable Stock
Source of Recipe
Kathryn Hawkins Light Chinese Dishes
Recipe Introduction
This is an excellent base for a number of chinese dishes. Such as the white lace crepes and three mushroom soup. The lemon grass and fresh ginger give this a nice fresh flavor missing from other soup stock.
List of Ingredients
1 stalk lemon grass
2 slices fresh ginger
1 cl garlic
2 ea green onions
2 large carrot, sliced
2 stalks celery
4 oz Bean sprouts
1 large pinch salt
1 large pinch ground white pepper
9 cups Cold Water Recipe
Break lemon grass to release it's flavor and place in a large saucepan with 9 cups of cold water and all remaining ingredients
Bring to a boil, skimming away surface scum using a large, flat ladle. Reduced heat cover and simmer 45 minutes. Allow to cool slightly.
Line a strainer with clean cheesecloth and place over a large bowel. Ladle stock through strainer and discard vegetables. Cover and store in refrigerator up to 3 days or freeze up to 3 months.
Yield: 7 cups
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