Home Made Vegetarian Stock

Makes about 2.75 litres
Prep Time : 35 min
Cooking Time : 3 hours

50g Chinese dried mushrooms
1kg carrots, peeled
4 celery sticks, trimmed
1kg onions, peeled
1kg mooli/Chinese white radish, peeled
225gm cucumber, peeled, halved lengthways n seeded
1kg tomatoes,
4 leeks
225gm shallots, deskinned
small piece of fresh ginger, 5 x 6cm
6 whole spring onions, trimeed
10 unpeeled and crushed garlic cloves
2 tbsp black peppercorns
1 tbsp sichuan peppercorns(optional)
2 tbsp salt
2.75 litres water
3 tbsp light soy sauce

1. Soak mushrooms in warm water for 20 min, drain n squeeze excess water but reserve liquid. Coarsely chop, using both caps n stems.

2. Coarsely chop the carrots, celery, onions, mooli, cucumber n tomatoes. Wash leeks, discard green part n coarsely chop the white portion. Get rid of all the grit.

3. Preheat oven to 220 C, 450 F, Gas Mark 8. Place on baking tray, the spring onions, ginger, garlic, shallots, mushrooms, carrots, celery, onions, mooli and leeks and brown in oven for 20 min.

4. Add cucumber n tomatoes and brown for another 8 mins. Turn vege into a very large saucepan/pot, add peppercorns, salt n water and soy sauce. Cover and bring to a simmering point.

5. Skim any foam forming. Takes about 10-20 min for all the foam to rise.

6. Bring stock to a boil and turn down to a simmer for 2 hours. Skim off foam from time to time.

7. Strain stock or serve as it.

Ori recipe is from Chef Norbet Kostner, Exec Chef of Oriental Hotel, BKK.

I am keeping this recipe for the possibility of a vegetarian joining the family. When she does, I want her to feel welcomed to our family, when I have her over for dinner.