Real African Dishes: [MC-AllEthnic-Recipes] Asian Vegetable Stock

Sunday, June 6, 2010

[MC-AllEthnic-Recipes] Asian Vegetable Stock - 9g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Asian Vegetable Stock

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 15%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 star anise
1 teaspoon Sichuan peppercorns
1 onion -- coarsely chopped
1 carrot -- coarsely chopped
1 bunch scallions -- coarsely chopped
8 garlic cloves -- cut in half
1 piece fresh ginger -- 1-inch piece, cut into 1/4-inch slices
1 bunch cilantro -- with stems, coarsely chopped (about 1 cup)
3 cups coarsely chopped bok choy -- napa, and other Chinese vegetables
2 dried shiitake mushrooms -- Chinese or Japanese black mushrooms
2 tablespoons soy sauce -- or to taste
10 cups water -- or as needed

Tie the star anise and Sichuan peppercorns in a piece of cheesecloth or
wrap them in a piece of foil and pierce all over with a fork.

Combine the onion, carrot, scallions, garlic, ginger, cilantro, Chinese
vegetables, shiitakes, soy sauce, and water in a large saucepan or
stockpot and bring to a boil. Reduce the heat and simmer the stock,
uncovered, adding water as necessary to keep the vegetables submerged, for
1 hour, or until the vegetables are very tender. Alternatively, the stock
can be cooked in a pressure cooker for about 15 minutes.

Remove the spice bundle and black mushrooms. Discard the former and
reserve the latter for stuffings. For a clear stock, strain the liquid
into another container, pressing with the back of a spoon to extract the
juices, then refrigerate it or freeze it. (Refrigerated stock will keep 3
to 4 days; frozen it will keep for 6 months.) For a thicker, richer stock,
force the liquid and vegetables through a vegetable mill or puree in a
blender, then strain.

Makes 6 cups (6 one-cup servings)

AuthorNote: Ginger, star anise, and black mushrooms lend this stock an
Asian flavor. These ingredients can be found at Asian markets and in the
ethnic food section of most supermarkets. Use this stock for Asian-style
soups and stir-fries.

To make a wonderful Asian vegetable soup, discard the bouquet garni and
puree the broth and vegetables in a blender. Season with soy sauce and
pepper and serve. This will make 8 cups.

Cuisine:
"Asian"
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"6 cups"
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Per Serving (excluding unknown items): 44 Calories; 1g Fat (10.4% calories
from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
385mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0
Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0