Vegetable Stock



Preparation info

  • Makes about

    4 Quarts

    • Difficulty


Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

  • About


  • 5 quarts water
  • pounds carrots, cut crosswise into thirds


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