Vegetable Stock

Name: Vegetable Stock ( )
Yield: Makes about 4Quarts
Cuisine: China
Ingredients: ⅓ cup boxthorn seeds, soaked in hot water to cover for 10 minutes and drained; 12 ounces fresh red dates, or ½ cup dried red dates, soaked in hot water to cover for 30 minutes and drained; 1½ pounds fresh white mushrooms, cut into thirds; 1½ pounds scallions, cut crosswise into thirds; ¼ cup Scallion Oil; 1 cup fried scallions from Scallion Oil; 8 ounces fresh ginger, unpeeled, cut into 3 equal pieces and lightly smashed; 12 celery stalks, cut crosswise into thirds; 1½ pounds carrots, cut crosswise into thirds; 3½ pounds onions, quartered; 2½ tablespoons salt; ¼ cup fried garlic from Garlic Oil; 8 ounces fresh coriander sprigs, cut into 3 lengths; 5 quarts water

Preparation info

Makes about
4 Quarts

Difficulty
Easy

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

Ingredients

5 quarts water
1½ pounds carrots, cut crosswise into thirds
3½

Asia
China
Stock
Vegan
Gluten-free

Method

In a large stockpot, bring the water to a boil over high heat. Add all of the ingredients, cover the pot, and allow the water to return to a boil. Reduce the heat to a simmer, adjust the cover so it is slightly cracked, and simmer the stock for 5 hours.

Turn off the heat and let the stock cool in the pot. Strain the stock through a fine-mesh strainer into clean containers to store for l