330 minutes
This homemade vegetable stock is rich and flavorful, perfect for adding depth to your soups, stews, and sauces. Follow these simple steps to create a robust and aromatic stock that will enhance any dish.
quarts
Carrots, cut into thirds
0 lb
Onions, quartered
0 lb
Scallions, cut into thirds
0 lb
White Mushrooms, cut into thirds
0 lb
Celery Stalks, cut into thirds
0 oz
Fresh Coriander Sprigs, cut into 3-inch lengths
0 oz
Fresh Red Dates
0 oz
Dried Red Dates, soaked and drained
cups
Boxthorn Seeds, soaked and drained
cups
Fresh Ginger, unpeeled, cut into three pieces and lightly smashed
0 oz
Scallion Oil
cups
Fried Scallions, from Scallion Oil
cups
Fried Garlic, from Garlic Oil
cups
tablespoons
1. Boil Water
Start by bringing 5 quarts of water to a boil in a large stockpot. This initial boil is essential as it sets the stage for extracting the maximum flavor from the vegetables.
2. Add Vegetables and Ingredients
Once the water is boiling, add the carrots, onions, scallions, mushrooms, celery, coriander, red dates, boxthorn seeds, ginger, Scallion Oil, fried scallions, fried garlic, and salt to the pot. Cover the pot and bring it back to a boil.
3. Simmer the Stock
After the mixture returns to a boil, reduce the heat to a simmer and partially cover the pot, leaving the lid slightly cracked. Let the stock simmer gently for 5 hours.
4. Cool and Strain
When the simmering time is up, turn off the heat and let the stock cool slightly in the pot. Once cooled, strain the stock through a fine-mesh strainer into clean containers.
5. Store the Stock
Store the strained stock in the refrigerator for up to 5 days or freeze it for longer storage.
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