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chinese veggie stock

*This will make chinese sauce that calls for "water" much better*

Use as many of the following veggies as you wish, cover with cold water and bring to a boil, turn down to a simmer for at least a 45 minutes. Strain out veggies.  Store broth in frig or freeze and thaw to use for chinese sauces.
*regular cabbage tops, bok choy tops, chinese cabbage tops or napa cabbage tops, brussel sprout ends (not red cabbage)*
*white onion tops
*green onion ends
*zucchini or summer squash ends*
*snow peas or snow pea ends*
*bean sprouts

Only a few of the following veggies should be used in the stock if you have them:
@ carrots
@ fresh ginger root peels
@ green bell pepper tops
@ mustard greens
@ cilantro stems

Place around 2 cloves, 1 star anise and a few whole white peppercorns and a small dash of turmeric, dry mustard  and nutritional yeast in the stock pot with the veggies

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