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  Chinese Vegetable Stock
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 217
Ingredients:
4 Dried shiitake mushrooms
Hot water to cover
2 medium Onions
2 large Carrots, peeled
2 Celery stalks
1 Leek, washed well
1 tbsp Vegetable oil
4 Thin slices fresh ginger
2 Whole garlic cloves
1/4 tsp Hot black peppercorns
1/4 tsp Whole Szechuan peppercorns
1 tbsp Tamari
8 cup Water
Instructions:
Cover shiitake mushrooms & soak for 20 minutes.

Coarsely chop the vegetables. In a soup pot, heat oil for a moment.
Add the vegetables & the rest of the ingredients except the
mushrooms, tamari & water. Stir-fry for 3 to 4 minutes. Add the
remaining 3 ingredients. Bring to a boil, lower heat & simmer,
covered for about an hour. Strain & cool to room temperature. Any
stock not being used within 2 or 3 days, freeze.

"Sundays at Moosewood Restaurant Cookbook"
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