KCB 1.10: Chinese Vegetable Stock
Chinese Vegetable Stock
• COOKING TIME: 1 hour
• YIELD: 6 cups (1 1/2 litres)
• YIELD: 6 cups (1 1/2 litres)
• 1 1/4 cups (310 ml) mung bean shoots
• 1 cup (250 ml) Chinese cabbage, chopped
• 1 teaspoon (5 ml) minced fresh ginger
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) Chinese sesame oil
• 10 black peppercorns
• 1 tablespoon (20 ml) lemon juice
• 1 tablespoon (20 ml) light soy sauce
• 1 teaspoon (5 ml) salt
• 1 cup (250 ml) Chinese cabbage, chopped
• 1 teaspoon (5 ml) minced fresh ginger
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) Chinese sesame oil
• 10 black peppercorns
• 1 tablespoon (20 ml) lemon juice
• 1 tablespoon (20 ml) light soy sauce
• 1 teaspoon (5 ml) salt
* * *
Wash the bean shoots and place them in a heavy 4-litre/quart saucepan or stockpot with all the other ingredients. Bring to a boil, reduce the heat, and simmer, covered, for one hour. Strain and use as required.
|
Link to this page: https://prabhupadabooks.com/gvd/1/kcb-1-10-chinese-vegetable-stock
|