As a continuation to our series of preparing
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
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.
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.