Recipe for Chinese Vegetable Stock


4 dried shiitake mushrooms
1 hot water to cover
2 medium onions
2 large carrots, peeled
2 celery stalks
1 leek, washed well
1 tablespoon vegetable oil
4 thin slices fresh ginger
2 whole garlic cloves
1/4 teaspoon hot black peppercorns
1/4 teaspoon whole szechuan peppercorns
1 tablespoon tamari
8 cup water


Cover shiitake mushrooms & soak for 20 minutes.

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

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