Chinese Vegetarian Broth
|Vegetable oil||1 Tablespoon|
|Ginger slices||8 (Thin Slices)|
|Garlic||3 Clove (15 gm), crushed|
|Onion||1 Large, cut into 1 1/2-inch squares|
|Green onion with tops||4 , cut into 2 inch pieces|
|Water||9 Cup (144 tbs)|
|Carrots||4 , cut into 1/2-inch thick slices|
|Celery stalks||2 , cut into 2-inch pieces|
|Cilantro sprigs||2 (Chinese Parsley)|
|Soy sauce||2 Tablespoon|
|Star anise pod||1⁄2|
|Toasted schezuan peppercorns||1⁄2 Teaspoon|
|Pepper white||1⁄2 Teaspoon|
Cooking Heat oil in a large stockpot over medium-high heat.
Add ginger, garlic, onion, and green onions and cook, stirring, for 2 minutes.
Add remaining ingredients and bring to a boil.
Reduce heat, cover, and simmer for 1 1/2 hours.
Strain broth, discarding vegetables and seasonings.