---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHINESE VEGETABLE STOCK
  Categories: Soups, Chinese
       Yield: 1 servings
  
       4    Dried shiitake mushrooms
            Hot water to cover
       2 md Onions
       2 lg Carrots, peeled
       2    Celery stalks
       1    Leek, washed well
       1 tb Vegetable oil
       4    Thin slices fresh ginger
       2    Whole garlic cloves
     1/4 ts Hot black peppercorns
     1/4 ts Whole Szechuan peppercorns
       1 tb Tamari
       8 c  Water
  
   Cover shiitake mushrooms & soak for 20 minutes.
   
   Coarsely chop the vegetables.  In a soup pot, heat oil
   for a moment. Add the vegetables & the rest of the
   ingredients except the mushrooms, tamari & water.
   Stir-fry for 3 to 4 minutes. Add the remaining 3
   ingredients. Bring to a boil, lower heat & simmer,
   covered for about an hour. Strain & cool to room
   temperature. Any stock not being used within 2 or 3
   days, freeze.
   
   “Sundays at Moosewood Restaurant Cookbook”
  
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