Vegetable Stock (For Chinese Dishes and Soups)

1. 1

   Rinse the mushrooms quickly in cold water.

2. 2

   Wash and scrub the carrots, leaving 4 inches of their tops on, if possible.

3. 3

   Combine the mushrooms, carrots, scallions, lettuce, salt, and 5 cups water in a 4-quart pot and bring to a boil.

4. 4

   Cover, lower heat and simmer for half an hour.

5. 5

   Strain the stock through three layers of cheesecloth.

6. 6

   Discard all the vegetables except the mushrooms.

7. 7

   Boil down the stock to 4 cups.

8. 8

   Add the soy sauce, sesame oil, and sugar.

9. 9

   Mix and check seasonings.

* Per serving · 4 servings · Values may vary.

No additional tips available.