Chinese Vegetarian Broth Recipe
Summary
Ingredients
| Vegetable oil | 1 Tablespoon | |
| 8 thin slices fresh ginger | ||
| Garlic | 3 Clove (5gm), crushed | |
| 1 large onion, cut into 1 1/2-inch squares | ||
| 4 green onions (including tops), cut into 2-inch pieces | ||
| Water | 9 Cup (16 tbs) | |
| 4 carrots, cut into 1/2 -inch thick slices | ||
| 2 stalks celery, cut into 2-inch pieces | ||
| 2 sprigs cilantro (Chinese parsley), optional | ||
| Soy sauce | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| 1/2 pod star anise | ||
| 1/2 teaspoon toasted Sichuan peppercorns | ||
| Pepper white | 1/2 Teaspoon | |
Directions
Heat oil in a large stockpot over medium-high heat.
Add ginger, garlic, onion, and green onions and cook, stirring, for 2 minutes.
Add remaining ingredients and bring to a boil.
Reduce heat, cover, and simmer for 1 1/2 hours.
Strain broth, discarding vegetables and seasonings.
Add ginger, garlic, onion, and green onions and cook, stirring, for 2 minutes.
Add remaining ingredients and bring to a boil.
Reduce heat, cover, and simmer for 1 1/2 hours.
Strain broth, discarding vegetables and seasonings.
Chef
