Chinese Vegetable Stock
|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|
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.