Chinese Vegetable Stock
All good vegetable stocks start with a base of onions, carrots, celery and garlic. From here you can experiment with whatever is hiding in the back of the fridge. I added some radishes and bean sprouts as they were languishing about however you don't want to use vegetables that are rotten and some strong-flavored vegetables, such as cabbage, asparagus, Brussels sprouts, broccoli, and cauliflower can impart strong flavours so you might want to leave those if you need to whip up a quick stock. Read here to check out some good veges to use for your stock.
This stock went well in the Chicken Casserole and Prawn Dumpling soup.
Ingredients
This stock went well in the Chicken Casserole and Prawn Dumpling soup.
Ingredients
- 2 tbsp vegetable oil
- 2 red onions, sliced
- large knob of fresh ginger (8-10cm), peeled & thickly sliced
- 10 garlic cloves, crushed
- 1 tbsp salt
- 3 carrots, sliced
- 6 celery sticks, sliced
- bunch spring onions, trimmed & halved
- bunch coriander, stems & roots only, washed & chopped
- 6 litres cold water
- Heat oil in a large stock pot over high heat. Add onions, ginger, garlic and salt & fry for a couple of minutes.
- Add carrots, celery, spring onions and coriander, reduce heat to medium-high and fry, stirring often, for a further 5 minutes or until veges are lightly browned.
- Add water to pot and bring to boil.
- Reduce heat to a gentle simmer, skimming the surface with a ladle to remove any impurities. Simmer for 1 hour, skimming as required.
- Strained stock through fine sieve (lined with muslin if required) and cool. Store in the refrigerator for up to 5 days or in the freezer for 2-3 months.
Comments
Post a Comment