Spiced vegetable stock

Name: Spiced vegetable stock
Ingredients: 50 ml fish sauce; 1 lemongrass stalk, finely sliced; 2 teaspoons Sichuan peppercorns; 2 teaspoons black peppercorns; 2 litres water; 1 tablespoon minced turmeric; 2 cups warm water; 6 dried Chinese black mushrooms; 1 head garlic; 1 stalk celery (with leaves), chopped; 2 carrots, peeled and finely sliced; 1 brown onion, chopped; 25 ml vegetable oil; 3 red bird’s-eye chillies, sliced; 5 green onions, sliced; 1 tablespoon minced ginger; 1 stalk celery (with leaves), chopped

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

This versatile vegetable stock can be made ahead of time — it can be used as a base for a vegetable curry, added to a stir-fry or enriched with coconut milk to make a sauce.

Ingredients

1 head garlic
6 dried Chinese black mushrooms
2 cups warm

Fish course
Stock
Gluten-free
Pescatarian

Method

Preheat oven to 180°C and roast garlic wrapped in foil for 30 minutes until softened. Unwrap and separate cloves. Meanwhile, soak dried mushro