Title: Chinese Vegetable Stock
Categories: Soup Chinese
Yield: 1 Servings

4		Dried shiitake mushrooms
		Hot water to cover
2	md	Onions
2	lg	Carrots, peeled
2		Celery stalks
1		Leek, washed well
1	tb	Vegetable oil
4		Thin slices fresh ginger
2		Whole garlic cloves
1/4	ts	Hot black peppercorns
1/4	ts	Whole Szechuan peppercorns
1	tb	Tamari
8	c	Water

Cover shiitake mushrooms & soak for 20 minutes.

Coarsely chop the vegetables. In a soup pot, heat oil for a moment. Add the vegetables & the rest of the ingredients except the mushrooms, tamari & water. Stir-fry for 3 to 4 minutes. Add the remaining 3 ingredients. Bring to a boil, lower heat & simmer, covered for about an hour. Strain & cool to room temperature. Any stock not being used within 2 or 3 days, freeze.

"Sundays at Moosewood Restaurant Cookbook"

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