- Joined
- Dec 10, 2010
- Messages
- 511
This is a richly flavored veggie stock recipe out of "Classic Chinese Cooking for the Vegetarian Gourmet" by Joanne Hush. I highly recommend this book if you are a veg and love Chinese. No pics but everything I've made (back when I could eat veggies) is delish. There aren't a bunch of specialized tofu or soy dishes like a lot of veg recipes. Just regular foods you'd expect to find in a Chinese dish minus the meats.
Veggie Stock
1/4 cup peanut oil
4 large carrots, sliced
4 large celery stalks with leaves, sliced
3 large onions, coarsely chopped
3 bay leaves
1 cup tightly packed parsley with stems
1 teaspoon fresh thyme or 1/2 teaspoon dried
1/2 cup dry white wine
1 teaspoon salt
10 whole peppercorns
5 cups cold water
Heat peanut oil in a stockpot or large saucepan. When it is almost smoking add the carrots, celery, and onions. Adjust heat to medium and cook until veggies are soft but not browned, stirring occasionally. Add the remaining ingredients, raise the heat to high, and bring to boil. Cover the pot, reduce heat to simmer, and cook for 1 hour. Cool and strain out the veggies and season to taste with salt and pepper. Store in a covered container in the refrig or freezer.
Yields 4 cups. Prep time is 1-1/2 hours.
Will keep in refrig 7-10 days, in freezer 3 months.
Veggie Stock
1/4 cup peanut oil
4 large carrots, sliced
4 large celery stalks with leaves, sliced
3 large onions, coarsely chopped
3 bay leaves
1 cup tightly packed parsley with stems
1 teaspoon fresh thyme or 1/2 teaspoon dried
1/2 cup dry white wine
1 teaspoon salt
10 whole peppercorns
5 cups cold water
Heat peanut oil in a stockpot or large saucepan. When it is almost smoking add the carrots, celery, and onions. Adjust heat to medium and cook until veggies are soft but not browned, stirring occasionally. Add the remaining ingredients, raise the heat to high, and bring to boil. Cover the pot, reduce heat to simmer, and cook for 1 hour. Cool and strain out the veggies and season to taste with salt and pepper. Store in a covered container in the refrig or freezer.
Yields 4 cups. Prep time is 1-1/2 hours.
Will keep in refrig 7-10 days, in freezer 3 months.
Last edited:
