Stock for Stir-Fries


by: Elisia

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 don’t use.


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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

Nutrition Facts
Stock for Stir-Fries

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

how is this calculated?

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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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