Chinese Vegetable Stock Recipe
Chinese Vegetable Stock is a delicious mouth-watering side dish recipe. Try this amazingly irresistible Chinese Vegetable Stock; I bet you will get a lot of compliments for this one!
Ingredients
2 tablespoons vegetable oil
1 slice fresh root ginger, peeled
250g beansprouts
125g carrots, sliced
15g dried straw mushrooms, soaked in hot water for 20 minutes, drained
60g dried black winter mushrooms, soaked in hot water for 25 minutes
1 teaspoon rice wine or dry sherry
2 litres water
2 teaspoons salt
Directions
In a large saucepan heat oil, add ginger and fry for 2 minutes.
Add the beansprouts and stir fry for 2 minutes.
Stir in remaining ingredients, bring to the boil, reduce heat so liquid simmers, cover and cook gently for 45 minutes.
Pour through a sieve lined with muslin, placed over a large bowl.
Leave to cool completely, skim oil from surface and store in the refrigerator for up to 3 days, or freeze in convenient quantities.
Add the beansprouts and stir fry for 2 minutes.
Stir in remaining ingredients, bring to the boil, reduce heat so liquid simmers, cover and cook gently for 45 minutes.
Pour through a sieve lined with muslin, placed over a large bowl.
Leave to cool completely, skim oil from surface and store in the refrigerator for up to 3 days, or freeze in convenient quantities.
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By Same Chef
Chef
