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Chinese Vegetable Stock Recipe
|Vegetable oil||2 Tablespoon|
|Ginger root slices||1 , peeled|
|Bean sprout||250 Gram|
|Carrots||125 Gram, sliced|
|Dried straw mushrooms||15 Gram, soaked in hot water for 20 minutes, drained|
|Dried black winter mushrooms||60 Gram, soaked in hot water for 25 minutes|
|Dry sherry/Rice wine||1 Teaspoon|
Serving size: Complete recipe
Calories 416 Calories from Fat 272
% Daily Value*
Total Fat 31 g47.4%
Saturated Fat 4.1 g20.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4010.7 mg167.1%
Total Carbohydrates 33 g10.9%
Dietary Fiber 9.3 g37.2%
Sugars 16.3 g
Protein 12 g23.4%
Vitamin A 418.7% Vitamin C 67.7%
Calcium 7.7% Iron 15.5%
*Based on a 2000 Calorie diet
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.