Recipe - Chinese Vegetable Stock

4 Shiitake mushrooms; dried
Hot water; to cover
2 md Onions; chopped
2 lg Carrots; peeled, chopped
2 Stalks celery; chopped
1 Leek; washed well, chop
1 tablespoon Vegetable oil; (I use
Sesame)
4 sl Fresh ginger; thin slices
2 Whole garlic cloves
One fourth teaspoon Black peppercorns; hot,
Chinese
One fourth teaspoon Peppercorns; whole, Szechuan
1 tablespoon Tamari soy sauce
8 cup Water

Cover shiitake mushrooms with hot water and soak for 20 minutes. Coarsely
chop the vegetables. In a soup pot, heat oil for a moment. Add the
vegetables and the rest of the ingredients except the mushrooms, tamari and
water. Stirfry for 3 to 4 minutes. Add the remaining 3 ingredients. Bring
to a boil, lower heat and simmer, covered for about an hour. Strain and
cool to room temperature. Any stock not being used within 2 or 3 days,
freeze.

Recipe by: Sundays at Moosewood Restaurant Cookbook

Posted to TNT Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on Dec 29, 1997