Asian Online Recipes (Newsletters)

Chinese Vegetable Stock

(Newsletter Issue #027)

 

How to prepare and make Chinese vegetable stock

As a continuation to our series of preparing stocks.....


Preparing Chinese Vegetable Stock

Ingredients : Makes 1.75 liters (2 1/2 pints / 6 cups)

 

1 stalk lemon grass

2 slices fresh root ginger

1 clove garlic

2 spring onions

1 large carrot, sliced

2 sticks celery

115 g bean sprouts

Large pinch of salt

Large pinch ground white pepper

 

1. Break the lemon grass to release its flavor and place in a large saucepan with 2 liters of cold water and all the remaining ingredients.
2. Bring to the boil, skimming away surface scum using a large, flat ladle. Reduce the heat, cover and simmer for 45 minutes. Leave to cool slightly.
3. Line a sieve with clean muslin and place over a large bowl. Ladle stock through sieve and discard vegetables. Cover and store in the refrigerator for up to 3 days or freeze for up to 3 months.

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