Chinese Vegetable Stock

Name: Chinese Vegetable Stock
Prep time: 30 min
Cook time: 300 min
Total time: 330 min
Yield: 12 servings
Cuisine: Seasonal
Ingredients: **Version I (Traditional)**; 6 quarts Cold water; 1½ lbs Carrots, peeled and cut into thirds; 3½ lbs Onions, quartered; 1½ lbs Scallions, trimmed and cut into thirds; ½ lb Fresh mushrooms, cut into thirds; 12 Celery stalks, each cut into thirds; 1¼ cups Fresh coriander, cut into 3-inch pieces; ¼ cup Chinese preserved dates, soaked in hot water 30 minutes; ¼ cup Buckthorn seeds, soaked in hot water 30 minutes and washed; 1 tsp White peppercorns; ¼ lb Fresh ginger, cut into chunks, pieces lightly smashed; 3 tbsp Scallion Oil; ¼ cup Fried scallions; 2 tbsp Salt; **Version II (Simplified)**; 6 quarts Cold water; 1½ lbs Carrots, peeled and cut into thirds; 3 lbs Onions, quartered; ½ lb Fresh mushrooms, halved; 1 lb Leeks, each cut into 4 pieces; 12 Celery stalks, cut into thirds; 1½ cups Fresh coriander, chopped into 3-inch pieces; 3 tbsp Scallion Oil; ¼ cup Fried scallions; ¼ lb Ginger, cut into chunks and lightly smashed; 6 Preserved figs; 7 Pitted sweet dates; 2 tsp White peppercorns; 2 tbsp Salt

Version I (Traditional)
6 quarts Cold water
1½ lbs Carrots, peeled and cut into thirds
3½ lbs Onions, quartered
1½ lbs Scallions, trimmed and cut into thirds
½ lb Fresh mushrooms, cut into thirds
12 Celery stalks, each cut into thirds
1¼ cups Fresh coriander, cut into 3-inch pieces
¼ cup Chinese preserved dates, soaked in hot water 30 minutes
¼ cup Buckthorn seeds, soaked in hot water 30 minutes and washed
1 tsp White peppercorns
¼ lb Fresh ginger, cut into chunks, pieces lightly smashed
3 tbsp Scallion Oil
¼ cup Fried scallions
2 tbsp Salt
Version II (Simplified)
6 quarts Cold water
1½ lbs Carrots, peeled and cut into thirds
3 lbs Onions, quartered
½ lb Fresh mushrooms, halved
1 lb Leeks, each cut into 4 pieces
12 Celery stalks, cut into thirds
1½ cups Fresh coriander, chopped into 3-inch pieces
3 tbsp Scallion Oil
¼ cup Fried scallions
¼ lb Ginger, cut into chunks and lightly smashed
6 Preserved figs
7 Pitted sweet dates
2 tsp White peppercorns
2 tbsp Salt

Instructions

1
Choose either Version I (traditional) or Version II (simplified) based on ingredient availability.
2
In a large pot, bring the water to a boil over high heat.
3
Add all the remaining ingredients for your chosen version to the boiling water.
4
Reduce heat to maintain a slow boil and partially cover the pot.
5
Simmer for 5 hours, allowing the vegetables and aromatics to infuse the water with their essence.
6
When the stock is cooked, remove from heat and strain the liquid through a fine-mesh metal strainer.
7
Discard the solids and press gently to extract maximum flavor.
8
Store the stock in airtight containers. It will keep refrigerated for 4 to 5 days, or frozen for 3 to 4 weeks.
9
Note: Chinese preserved dates and buckthorn seeds can be found in Chinese and Asian markets. Store in glass jars in a cool place for up to 6 months. If unavailable, Version II provides an excellent alternative using more accessible ingredients.

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Chinese Vegetable Stock

Ingredients

Instructions

Ingredients available from local farms near you

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