Basic Home-made Vegetarian Stock

Preparation info
  • Makes about

    2.75 litres

    • Difficulty

      Easy

    • Ready in

      4 hr

Appears in
Ken Hom's Quick Wok

By Ken Hom

Published 2002

  • About

Vegetarian cooking presents a problem when it comes to stock. In the absence of poultry, fish or meat, it is difficult to prepare a truly rich stock, the foundation of any cuisine. But, of course, it is the animal fat that makes it ‘rich’, and for many people that is too high a price to pay.

Although vegetable stocks tend to lack robustness they can still serve our purpose. One of the best vegetarian stocks I have ever sampled was that of Chef Norbert Kostner, the E

Ingredients

Method