Ingredients
4 dried shiitake mushrooms
1 hot water to cover
2 medium onions
2 large carrots, peeled
2 celery stalks
1 leek, washed well
1 tbsp vegetable oil
4 thin slices fresh ginger
2 whole garlic cloves
1/4 tsp hot black peppercorns
1/4 tsp whole szechuan peppercorns
1 tbsp tamari
8 cup water
Directions
Cover shiitake mushrooms & soak for 20 minutes.
Coarsely chop the vegetables. In a soup pot, heat oil for a moment.
Add the vegetables & the rest of the ingredients except the
mushrooms, tamari & water. Stir-fry for 3 to 4 minutes. Add the
remaining 3 ingredients. Bring to a boil, lower heat & simmer,
covered for about an hour. Strain & cool to room temperature. Any
stock not being used within 2 or 3 days, freeze.
"Sundays at Moosewood Restaurant Cookbook"
Servings: 1 servings
Chinese Vegetable Stock Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Soup; Vegetable
The History of Recipes
Historians have traced the existence of recipes far back into the distant past, at least as far into history as the early Egyptians, and maybe further still. Having said that, in the main part, these early cook books were just primitive hieroglyphic recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to historians is a collection of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Roman chefs were skilled in the use of a good variety of aromatic flavours, including some familiar names such as bay, mint and parsley. During the following few hundred years, the powerful families of Wesstern Europe strove to serve the most exotic meals, and because of this chefs and their collection of recipes were much in demand. However, it wasn`t until the 19th century the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and writing down popular recipes of the day. By the time we get to the 1900s, recipe publications were greatly in demand mostly due to higher levels of literacy, increased leisure time and having more money. The arrival of television brought us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Chinese Vegetable Stock recipe.
