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Chinese Vegetable Stock

A recipe from the Good Food collection.


Chinese Vegetable Stock
Chinese Vegetable Stock
500 g (1 lb 2 oz) fresh soya bean sprouts
10 dried Chinese mushrooms
6 spring onions (scallions), each tied into a knot (optional)
4 litres (16 cups) water
3 tablespoons Shaoxing rice wine
2 teaspoons salt


  1. DRY-FRY the sprouts in a wok for 3–4 minutes. Place the sprouts, mushrooms, spring onions and water in a stockpot and bring to the boil. Reduce the heat and simmer for 1 hour.
  2. STRAIN through a fine strainer, removing the solids (keep the mushrooms for another use). Return to the pot with the rice wine and salt. bring to the boil and simmer for 3–4 minutes. Store in the fridge for up to 3 days or freeze in small portions.
Main ingredient:
Mushroom, Onion/Leek


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