Vegetable Stock

Name: Vegetable Stock
Yield: Makes About 4.5 Litres (8 pints)
Cuisine: China
Ingredients: 25 g (1 oz) Chinese dried mushrooms; 900 g (2 lb) carrots; 6 slices fresh root ginger; 2 tablespoons Shoaxing rice wine or dry sherry; 4 celery sticks; 900 g (2 lb) onions; 4.5 litres (8 pints) water; 3 tablespoons light soy sauce; 4 bay leaves; 1 tablespoon whole Szechuan peppercorns; 900 g (2 lb) Chinese leaves (Peking cabbage); 2 tablespoons salt; 225 g (8 oz) shallots; 2 tablespoons groundnut oil; 4 leeks; 1 tablespoon whole black peppercorns; 8 garlic cloves, crushed; 6 spring onions

Preparation info

Difficulty
Medium

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

Vegetable stock can be tasty and light. Stir-frying vegetables in the wok with oil before simmering helps to impart a wonderful smoky flavour to the stock. Use the recipe as it is or, by all means, experiment and suit your own taste. You can cut the quantities in half the recipe makes too much for your needs.

Ingredients

25 g (1 oz) Chinese dried mushrooms
900 g (2

Asia
China
Stock
Vegan

Method

Soak the dried mushrooms in warm water for 20 minutes, drain them, squeeze out any excess liquid and coarsely chop the caps and stems. Strain and reserve the mushroom liquid. Coarsely chop the carrots, Chinese leaves, celery and onions. Wash, cut and discard the green part of the leeks and coarsely chop the white portion. Peel the shallots but leave them whole.

Heat a large pan or wok o