Chinese Vegetable Stock

[Guest guest]

* 1. COOKING TIME: 1 hour YIELD: 6 cups(1 1/2

literes) 1 1/4 cups(310 ml) bean shoots

1 cup (250ml) Chinese cabbage,chopped 1 teaspoon (5ml)minced fresh

ginger 1/4 teaspoon (1 ml)yellow asafoetida powder 1

teaspoon (5 ml)Chinese sesame oil 10 black peppercorns

1 tablespoon (20 ml)lemon juice 1 tablespoon (20 ml)light

soy sauce 1 teaspoon (5 ml)salt

wash the bean shoots and place them in a heavy 4- litre /quart saucepan or

stockpot with all the other ingredients. Bring to a boil, reduce the heat, and

simmer, covered, for one hour. Stain and use as required.