Chinese vegetable stock taste is different from the Chicken stock. it has its own delicate taste. it depends on what ingredients you use. For that you can use mushrooms, shelled pea pods, celery, zucchini, asparagus bottoms etc.
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24 dried black winter mushrooms, soaked in hot water 25 minutes, drained
1 cm (1/2 in) piece fresh root ginger, peeled and cut into 6 slices
2 spring onions, finely chopped
1.5 litres ( 48 fl oz/6 cups) Chinese Chicken Stock ( see Chinese Chicken Stock recipe)
2 tea spoons rice wine or dry sherry
1 1/2 teaspoons sea salt
1 teaspoon brown sugar
parsley to garnish
Trim the mushrooms and place in a small saucepan with half the ginger and half the spring onions.
Add 1/2 teaspoon salt and cover with cold water. Bring slowly to he boil, then simmer for 3 minutes.
Drain. Pour stock into a medium saucepan, add mushrooms and remaining ingredients.
Bring slowly to the boil, cover, and simmer gently for 30-35 minutes.