China Moon Infusion

In the course of looking for ever more flavor in our cooking, we latched onto the habit of infusing our double stocks by simmering them a further time with another layer of aromatics. At first, it was a bit cuckoo and we’d conjure a different infusion for every dish: Roasted duck bones went into an infusion for a hot and sour soup with shredded duck; basil stems and roasted garlic went into an infusion for a garlicky beef and basil stir-fry sauce; pounded ginger and lemongrass were added to