Clear Vegetable Stock
by Tarla Dalal
Added to 338 cookbooks
This recipe has been viewed 113637 times
The Clear Vegetable Stock used for making Oriental soups and vegetable dishes combines vegetables like cabbage, spring onions and celery to give the typical sharpness that is characteristic of most Chinese dishes.
Combined with crisp veggies and peppy sauces, this Clear Vegetable Stock has the potential to transform into tongue-tickling delicacies such as Chinese Vegetable Clear Soup , Mushroom and Vermicelli Soup etc.
- Combine all the vegetables in a deep non-stick pan with 6 cups of water, mix well and cook on a medium flame for 15 to 20 minutes or till it reduces to about ¾th of its quantity.
- Strain it using a strainer. Keep the vegetable stock aside and discard the vegetables.
- Use as required.
Nutrient values per cup
|Vitamin A||168.9 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||14.7 mg|
|Folic Acid||3.5 mcg|
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