|
|
|
 |
|
|
Asian Vegetable Stock
|
 |
|
1/2 cup Fresh Lemon Grass, chopped
1 small Garlic Head, peeled
5 slices Fresh Ginger Root
2 cups Scallions, chopped
1 cup Carrots, chopped
1 cup Celery, chopped
1 Serrano Pepper, chopped
7 teaspoons Soy Sauce
1 tablespoon Tamarind Paste
4 large Mushrooms, sliced
8 cups Water
|
1. Add chopped lemongrass, garlic, fresh ginger, chopped scallions, chopped carrots, chopped celery, chopped Serrano, soy sauce, tamarind paste, sliced mushrooms, and water to stockpot.
2. Bring to a gentle boil over medium heat.
3. Reduce heat to low. Simmer 45 minutes.
4. Strain the liquid through cheesecloth.
5. Discard solids.
6. Store stock in the refrigerator or freezer.
|
 |
Preparation Time: |
Serves: |
| Recipe Origin: United States |
|
Submitted by: |
|
Jessica
Canada |
|
|
|
|
| This recipe has been viewed 2257 times. |
|
|
|
