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Asian Vegetable Stock




Source of Recipe


Steven Raichlen,


Recipe Introduction


Makes 6 cups


List of Ingredients




2 star anise
1 teaspoon Sichuan peppercorns
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 bunch scallions, coarsely chopped
8 cloves garlic, cut in half
1 1 inch piece fresh ginger, cut in 1/4" slices
1 bunch cilantro with stems, coarsely chopped (about 1 cup total of cilantro)
3 cups bok choy, napa or other veg, coarsely chopped
2 dried black mushrooms (****akes)
2 tablespoons soy sauce, or to taste
10 cups water, or as needed

Recipe



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, ****akes, soy sauce, and water in a large stockpot or saucepan and bring to a boil.

Reduce the heat and simmer the stock, uncovered, adding water as necessary to keep the vegetables submerged, for 1 hour, or until the vegetables are very tender. Alternatively, the stock can be cooked in a pressure cooker for about 15 minutes.

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 or freeze it. (Refrigerated stock will keep 3 to 4 days; frozen it will keep for 6 months.) For a richer, thicker stock, force the liquid and vegetables through a vegetable mill or puree in a blender, then strain.