Basic Vegetable Stock

Name: Basic Vegetable Stock
Yield: Makes about 4.5 litres/8 pints
Cuisine: Chinese
Ingredients: 4 celery sticks, coarsely chopped; 900 g/2 lb onions, coarsely chopped; 4 leeks, white part only, coarsely chopped; 1 tbsp black peppercorns; 6 slices fresh root ginger; 8 garlic cloves, crushed; 225 g/8 oz shallots, left whole; 900 g/2 lb carrots, coarsely chopped; 1 tbsp Sichuan peppercorns; 3 tbsp light soy sauce; 4 bay leaves; 2 tbsp salt; 6 spring onions; 2 tbsp groundnut (peanut) oil; 25 g/1 oz Chinese dried mushrooms (optional)

Preparation info

Makes about
4.5
litres

Difficulty
Easy

Appears in

Ken Hom Cooks Noodles & Rice

By Ken Hom

Published 1998

About

Ingredients

25 g/1 oz Chinese dried mushrooms (optional)
2 tbsp groundnut (peanut) oil

Asia
China
Stock
Vegan

Method

If you are using dried mushrooms, soak in warm water for 20 minutes. Drain, squeeze out any excess liquid, then coarsely chop the caps and stalks.
Heat a large pan or wok over a moderate heat and add the oil. Add the spring onions, ginger, garlic and shallots and stir fry for 1 minute. Stir in the carrots, celery, onions and leeks and cook for 5 minutes. Place