Vegetable Broth

Name: Vegetable Broth (Stock)
Yield: Makes 5½ to 6 cups
Cuisine: China
Ingredients: 3 large yellow onions, cut into quarters; 1 large piece of fresh ginger, about 1 by 2 inches; 3 tablespoons scallion oil or peanut oil; 8 celery ribs, cut into thirds; ½ pound fresh mushrooms, cut into halves; 10 cups water; 3 large carrots, cut into thirds; 2 teaspoons salt; ⅛ teaspoon white pepper

Stock

Preparation info

Makes
5½ to 6 cups

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Ingredients

10 cups water
3 large yellow onions, cut into quarters
8 celery ribs, cut into thirds

Asia
China
Stock
Vegan
Gluten-free

Method

In a large pot, bring the water to a boil. Scrub and cut up the vegetables as described, but leave the skins on. Add all the ingredients to the boiling water, reduce heat, and simmer in a partially covered pot for 3½ hours.
When the stock is cooked, remove from heat and strain the liquid through a metal strainer. Discard solids. Store stock in a plastic contain