Ginger and mushroom stock (for steamboat)

Cooking Vegetarian Ginger and mushroom stock (for steamboat)

This aromatic shallot-flavoured stock becomes even more delicious as you dip and cook the raw accompaniments.

Lables: Vegetarian
  1. Bring the stock, ginger, shallot and mushrooms to a simmer in a steamboat or electric wok. Cook, covered, for 10 minutes.
  2. Meanwhile, cook the noodles in a saucepan of boiling water for 2 minutes or until tender. Drain.
  3. Serve the stock with the noodles, seafood, chicken, beef, vegetables and dipping sauces.

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2L Massel vegetable liquid stock
5cm-piece fresh ginger, peeled, sliced
6 shallots, ends trimmed, cut into 6cm lengths
6 dried shiitake mushrooms
600g hokkien noodles
Salt 'n' Pepper Squid & Prawns , to serve
Oyster Chicken , to serve
Coriander Beef , to serve
Mixed Asian Vegetables , to serve
Peanut Dipping Sauce , to serve
Ginger-Soy Dipping Sauce , to serve
Sambal oelek, to serve

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Vegetarian
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