← Back to Search Results
Asian
Vegetable Stock (For Chinese Dishes and Soups) Recipe-2795

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Vegetable stocks do not taste like meat stocks. They have their own delicate taste which can vary with the vegetables that you happen to have around in your refrigerator. You could add shelled pea pods, celery, parsnips, zucchini and yellow squash tips, fresh mushroom stems, asparagus bottoms, watercress stems, green peppers, and parsley.

Yield: 4 cups

Ingredients

  • 16 medium-sized dried shiitake (or Chinese black) mushrooms
  • 4 carrots, washed and scrubbed
  • 8 whole scallions
  • 6 outer lettuce leaves
  • 1 teaspoon salt
  • 1 teaspoon Chinese thin soy sauce
  • 2 teaspoons sesame oil
  • ¼ teaspoon sugar

Directions

 

Rinse the mushrooms quickly in cold water. Wash and scrub the carrots, leaving 4 inches of their tops on, if possible.

Combine the mushrooms, carrots, scallions, lettuce, salt, and 5 cups water in a 4-quart pot and bring to a boil.

Cover, lower heat and simmer for half an hour.

Strain the stock through three layers of cheesecloth.

Discard all the vegetables except the mushrooms.

Boil down the stock to 4 cups.

Add the soy sauce, sesame oil, and sugar. Mix and check seasonings.

Notes

Save the mushrooms for other dishes-you can slice and put them in scrambled eggs, you can put them in soups, you can put them in fried rice, and you can stir-fry them with various greens.


© 1981 Madhur Jaffrey
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

14kcal (1%)
258mg (11%)
1g
0g
1g (2%)
0g
0g (1%)
0g
0g
0mg (0%)
1g
0g
1mg
26mg
64mcg RAE (2%)
0mg (1%)
3mg (0%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
mexican-everyday Mexican Everyday
by Rick Bayless
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
spice Spice
by Ana Sortun
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
martin-yans-china Martin Yan's China
by Martin Yan
living-raw-food Living Raw Food
by Sarma Melngailis
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?