Chinese Vegetable Stock

Servings: 1
Ingredients:

4 ea Dried shiitake mushrooms
Hot water to cover
2 md Onions
2 lg Carrots, peeled
2 ea Celery stalks
1 ea Leek, washed well
1 tb Vegetable oil
4 ea Thin slices fresh ginger
2 ea Whole garlic cloves
1/4 ts Hot black peppercorns
1/4 ts Whole Szechuan peppercorns
1 tb Tamari
8 c  Water

Cover shiitake mushrooms and soak for 20 minutes.

Coarsely chop the vegetables. In a soup pot, heat oil for a moment. Add
the vegetables and the rest of the ingredients except the mushrooms, tamari
and water. Stir-fry for 3 to 4 minutes. Add the remaining 3 ingredients.
Bring to a boil, lower heat and simmer, covered for about an hour. Strain
and cool to room temperature. Any stock not being used within 2 or 3 days,
freeze.

‘Sundays at Moosewood Restaurant Cookbook’

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