Instructions: Tie the star anise and Sichuan peppercorns in a piece of cheesecloth or wrap them in a piece of foil and pierce all over with a fork.

Combine the onion, carrot, scallions, garlic, ginger, cilantro, Chinese vegetables, shitakes, soy sauce, and water in a large stockpot or saucepan and bring to a boil. Reduce the heat and simmer the stock, uncovered, adding water as necessary to keep the vegetables submerged, for 1 hour, or until the vegetables are very tender. Alternatively, the stock can be cooked in a pressure cooker for about 15 minutes.

Remove the spice bundle and black mushrooms. Discard the former and reserve the latter for stuffings. For a clear stock, strain the liquid into another container, pressing with the back of a spoon to extract the juices, then refrigerate or freeze it. (Refrigerated stock will keep 3 to 4 days; frozen it will keep for 6 months.) For a richer, thicker stocl,force the liquid and vegetables through a vegetable mill or puree in a blender, then strain.

Makes
6 cups.

02.4124 8

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