You are here

Chinese Vegetable Stock

admin's picture
Chinese Vegetable Stock is a delicious mouth-watering side dish recipe. Try this amazingly irresistible Chinese Vegetable Stock; I bet you will get a lot of compliments for this one!
  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
  Water 2 Liter
  Salt 2 Teaspoon

In a large saucepan heat oil, add ginger and fry for 2 minutes.
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.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

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


Chinese Vegetable Stock Recipe