Name: Basic Vegetable Stock
Yield: Makes about 4.5 litres (8 pints)
Cuisine: China
Ingredients: 2 tablespoons oil, preferably groundnut; 4 leeks; 225 g (8 oz) shallots; 2 tablespoons salt; 8 garlic cloves, crushed; 900 g (2 lb) carrots; 1 tablespoon black peppercorns; 900 g (2 lb) onions; 4 celery sticks; 4 bay leaves; 1 tablespoon Sichuan peppercorns; 3 tablespoons light soy sauce; 25 g (1 oz) Chinese dried mushrooms (optional); 6 slices fresh ginger; 6 spring onions; 4.5 litres (8 pints) water

Preparation info

Makes about
4.5 litres

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

Ingredients

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

Method

If you are using dried mushrooms, soak them in warm water for 20 minutes. Drain, squeeze out any excess liquid and coarsely chop the mushroom caps and stalks.

Coarsely chop the carrots, 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 over moderate heat and ad