Stock for Stir-Fries
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If you make a let of stir-fries, keep some of this stock to have on hand to replace the 1/2 cup or so of chicken stock that is usually called for in stir-fries. It will keep, refrigerated, for at least a week. If you don't use it that quickly, make half the quantity or plan to freeze what you dont use.
ingredients
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serves: 1
5 dried Chinese black or shiitake mushrooms
1 bunch of scallions, including the greens
1 small onion or leek (the white part plus the pale greens, finely sliced)
2 large carrots, thinly sliced
1 cup mung bean sprouts
1/2 cup chopped cilantro stems and leaves
2 slices fresh ginger, chopped
3 cloves garlic chopped
1 piece (6 inch) kombu (dried kelp)
1 tablespoon light soy sauce (or mushroom soy sauce)
1 tablespoon mirin
1 1/2 teaspoons salt
1 teaspoon roasted sesame oil
Servings Per Recipe: 1
Amount per Serving
Calories: 1134
- Total Fat: 9.3 g
- Saturated Fat: 1.9 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 4775.8 mg
- Total Carbs: 210.9 g
- Dietary Fiber: 48.2 g
- Sugars: 30 g
- Protein: 61.4 g
preparation
1. Put all the ingredients in a pot except the sesame oil. Add 6 cups cold water. Bring to a boil and cook at a lively simmer for 40 minutes. After 20 minutes, remove the mushrooms and set them aside to use in a stir-fry or miso soup. Strain the stock and return to the stove. Add the oil and taste for salt and soy sauce, adding more to taste if needed.
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