Spiced Vegetable Stock

Name: Spiced Vegetable Stock
Yield: Makes about 2 litres/64 fl oz
Cuisine: Australia
Ingredients: 3 red birds-eye chillies, sliced; 2 teaspoons black peppercorns; 5 green onions/scallions, sliced; 5 green onions/scallions, sliced; 2 litres/64 fl oz cold water; 1 stalk lemongrass, finely sliced; 2 teaspoons Sichuan peppercorns; 1 tablespoon minced fresh turmeric; 500 ml/16 fl oz warm water; 30 ml/1 fl oz vegetable oil; 1 bulb/head garlic; 6 dried Chinese black mushrooms; 1 stalk celery (with leaves), chopped; 1 tablespoon minced ginger; 1 medium-size Brown onion, chopped; 2 carrots, peeled and finely sliced; 50 ml/1½ fl oz fish sauce

Preparation info

Makes about
2 litres

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

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 bulb/head garlic
6 dried Chinese black mushrooms
500

Oceania
Australian
Australia
Fish course
Stock
Pescatarian
Gluten-free
Summer
Winter

Method

Preheat oven to moderate (180°C/350°F). Wrap garlic in aluminium foil and roast for 30 minutes, or until softened. Unwrap and separate the clo