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The earth has its own way of taking care of itself. It does keep check on damage being done to it by man. When we overstep our boundaries, it heaves a sigh and that sigh churns up strong winds that sweeps across lands, scattering Man like matchsticks; it trembles and roars and the ground shakes and opens knocking down buildings like dominoes; it opens holes in the skies and sends raging fires across the face of continents. Face it. We are at its mercy. We are nothing. - Jason Q.

10.07.20 0006 [PST]
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Home >> Articles >> Recipes

Asian Soup Stock

ingredients:

1 yellow onion
1 leek
4 celery sticks
4 carrots
1/2 bunch scallions
1 garlic bulb
2 stalks lemongrass
1 tbsp coarse salt
2 tbsp vegetable oil
1/2 bunch cilantro
1.5 oz dried shiitake mushrooms
2 tsp black peppercorns
2 tsp szechuan peppercorns
20 cups (5 L) cold fresh water
2" piece of ginger, peeled and sliced

recipe:

1. Roughly chop the onion, leek, carrot, celery and scallions. Separate garlic cloves. Cut off the top half of the lemongrass stalk, remove the outer layer and discard.

Chop remaining stalk into 3" long pieces. Use the flat of your knife to smash the garlic and lemongrass.

2. Heat oil in a stock pot and add chopped vegetables and salt. Stir to coat and cook for 5 minutes. Add remaining ingredients, except the ginger slices, and set to boil over high heat.

Reduce heat to low and simmer for 45 minutes, adding the ginger halfway through.

3. Strain and use the stock immediately, or cool and refrigerate up to 3 days (or freeeze up to 2 months)






  

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