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Chinese Vegetable Stock

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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!
Ingredients
  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
Directions

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

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Vegetable

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