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Asian Vegetable Stock
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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
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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.
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Preparation Time: |
Serves: |
| Recipe Origin: United States |
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Submitted by: |
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Jessica
Canada |
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| This recipe has been viewed 2428 times. |
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