Asian Vegetable Stock
chinese, low-fat, soups
2 star anise
1 teaspoon sichuan peppercorns
1 onion(s), coarsely chopped
1 carrot, coarsely chopped
1 bunch scallions, coarsely chopped
8 garlic clove(s), halved
1 1 piece ginger cut in 1/4 slices
1 bunch cilantro, with stems coarsely chopp; ed (1 cup)
3 cup bok choy, napa and other chinese ve; getables coarsely chopped
2 dried chinese or japanese black shi; itake mushrooms
2 tablespoon soy sauce or to taste
10 cup water (or as needed)
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‚e 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‚e the broth and vegetables in a blender. Season with soy sauce and pepper and serve.
Makes 8 cups soup.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 250
Yield: 6 cups