Soup: Asian Vegetable Stock
Source of Recipe
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 250
List of Ingredients
2 Star anise
1 t 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) Recipe
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.
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