Asian-flavored stock

1 servings

Ingredients

Quantity Ingredient
½ cup Fresh lemon grass; chopped
1 small Garlic head; peeled
5 slices Fresh ginger root
2 cups Scallions; chopped
1 cup Carrots; chopped
1 cup Celery; chopped
1 Serrano pepper; chopped
7 teaspoons Soy sauce
1 tablespoon Tamarind paste
4 larges Mushrooms; sliced
8 cups Water

Directions

VEGGIE LIFE; JAN 1995

1. In a large pot, combine all ingredients. Bring just to a boil, lower the heat and simmer for 45 minutes.

2. Strain the liquid, pressing on the solids to extract as much of the liq as possible. Discard the solids and refrigerate overnight.

Makes 6 to 7 cups.

Posted on GEnie Food & Wine RT Dec 31, 1994 by DEEANNE Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 01-24-95

Related recipes