Ginger & mushroom stock (for steamboat)

Posted by adm On January - 26 - 2012

How to cook Ginger & mushroom stock (for steamboat)


  • 2L (8 cups) vegetable strain
  • 5cm-piece fresh pep, raw, sliced
  • 6 shallots, ends cut, delve 6cm lengths
  • 6 dried shiitake mushrooms
  • 600g hokkien noodles
  • Saltiness 'n' Pepper Squid & Prawns (see related recipes), to service
  • Oyster Wimp (see related recipes), to help
  • Coriander Gripe (see related recipes), to dish
  • Mixed Asian Vegetables (see related recipes), to help
  • Peanut Dipping Sauce (see related recipes), to help
  • Ginger-Soy Dipping Sauce (see related recipes), to service
  • Sambal oelek, to help (see billet)

How to:

  • Bring the strain, gingerroot, shallot and mushrooms to a simmer in a steamboat or electric wok. Falsify, covered, for 10 proceedings.

  • Lag, cook the noodles in a saucepan of boiling water for 2 minutes or until bid. Drainpipe.

  • Serve the stock with the noodles, seafood, wimp, crab, vegetables and dipping sauces.

  • Sambal oelek is a smart, spicy condiment used in Indonesia, Malaysia, India and Sri Lanka. Available in the Asian aisle of some supermarkets. If not uncommitted, use crushed chillies and a little brown sugar and saltiness, rather.

  • Time plan tip: Prepare this recipe to the end of tone 1 capable 30 minutes before serving. Continue from tone 2, just before serving.

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  • Prepare time:10 min.

    Cooking time:10 min.

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