Vegetable Stock

Name: Vegetable Stock
Yield: Makes 2 litres
Ingredients: 500 ml warm water; 25 ml vegetable oil; 1 head garlic; 6 dried shiitake mushrooms; 1 stick celery (with leaves), chopped; 1 tablespoon minced ginger; 1 brown onion, chopped; 2 carrots, finely sliced; 2 teaspoons black peppercorns; 2 teaspoons Sichuan peppercorns; 5 green onions, sliced; 3 red bird’s-eye chillies, sliced; 1 stalk lemongrass, finely sliced; 50 ml fish sauce; 1 tablespoon minced fresh turmeric; 2 litres water

Preparation info

Makes
2 litres

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This versatile stock can be made ahead of time. Use it as a base for a vegetable curry, add it to a stir-fry or enrich it with coconut milk to make a sauce or soup.

Ingredients

1 head garlic
6 dried shiitake mushrooms
500 ml warm

Fish course
Stock
Pescatarian
Gluten-free

Method

Preheat the oven to 180°C. Wrap the garlic in foil and roast for 30 minutes until softened. Unwrap and separate the cloves. Meanwhile, soak th