Email to Chris Williams      

Recipe Categories: CVC's HOME PAGEAPPETIZERS APPETIZERS-DIPS APPETIZERS-GUACAMOLE APPETIZERS-PATES APPETIZERS-SPREADS BBQ BEANS BEVERAGES BEVERAGES-JUICES BEVERAGES-MILK BEVERAGES-SHAKESandSMOOTHIES BEVERAGES-TEAS BREAD BREADS-BISCUITS BREADS-MUFFINS BREADS-ROLLS BREAKFAST BURGERSandPATTIES CAKES CANDY CASSEROLES CEREAL CHEESES CHILI CONDIMENTS CONDIMENTS-MAYONNAISES COOKIES CRACKERS CREAMS CREAMS-SOUR CREAMS-WHIPPED CROCKPOT CURRY DESSERTS DESSERTS-BARS DESSERTS-CRISPSandTORTS DESSERTS-SNACKS DRESSINGS ENTREE ETHNIC ETHNIC-MEXICAN FROSTING FRUIT FUDGEandBROWNIES GRAINS GRAVY GRILLEDorBBQ HUMMUS ICECREAMS JamsJelliesButtersMarmalades MISC MISC-MEDICATIONS NOG NUTS PANCAKESandWAFFLES PASTA PIESandCRUSTS PIZZA PRESSURECOOKER PUDDINGS RICE SALADS SALSAS SANDWICHES SANDWICHES-WRAPS SAUCES SEASONINGS SIDEDISH SOUPSandSTEWS SOUPSandSTEWS-DRY STIRFRY SYRUP TIPS TOFU VEGEMEATS VEGETABLES VEGETABLES-ASPARAGUS VEGETABLES-KOHLRABI

Chinese Vegetable Stock




Source of Recipe


Chinese Light Cooking


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



1 Break lemon grass to release it's flavor and place in a large saucepan
with 9 cups of cold water and all remaining ingredients
2 Bring to a boil, skimming away surface scum using a large, flat ladle.
Reduced heat cover and simmer 45 minutes. Allow to cool slightly.
3 Line a strainer with clean cheese cloth 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