Clear Vegetable Stock (Su Cai Zhi) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A clear stock I use for a few Asian dishes I make. Lends itself well to substitution and excess can be frozen. Ingredients:
7 cups water |
2 cups white cabbage, roughly chopped |
2 carrots, roughly chopped |
1 cup spring onion, with green part |
8 -10 black peppercorns, crushed |
2 coriander, roots |
2 stalks celery |
3 -4 cauliflower florets |
Directions:
1. Place all ingredients in a large saucepan and boil over medium heat for 15-20 minutes until the vegetables are completely cooked. Strain the stock and use as required.
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