You are hereVegetables / Aisan Vegetable Stock

Aisan Vegetable Stock

A pressure cooker recipe for Aisan Vegetable Stock.
Pressure Cooker Recipe - Time, Prep, Yield and Source
Yield (est.): 
1
Prep Time (mins): 
15 mins
Source of recipe: 
Archives
Pressure Cooker Recipes- TAGS
Main Ingredient: 
Dish type: 
Level: 
Cuisine: 
Pressure Cooker Recipe - Ingredients
  • 6 quarts water
  • 1 bunch scallions, coarsely chopped
  • 3 large cloves garlic, coarsely chopped
  • 8 quarter-size slices fresh ginger
  • 1 oz dried shiitake or Chinese dried mushrooms, rinsed
  • 2 cups shredded bok choy or other cabbage
  • 1 large bunch coriander (about 2 cups loosely packed)
  • 2 tsp dried ground lemongrass
  • tamari soy sauce to taste (up to 3 tbsp)
  • sesame oil to taste (up to 3 tsp)
Pressure Cooker Recipe - Instructions
  1. Place the water in the cooker and begin bringing to the boil as you prepare and add all of the remaining ingredients, except the soy sauce and sesame oil.
  2. Lock the lid in place.
  3. Over high heat, bring to high pressure.
  4. Lower the heat just enough to maintain high pressure and cook for 10 minutes.
  5. Allow the pressure to come down naturally for 10 minutes.
  6. Quick release any remaining pressure.
  7. Remove the lid, tilting it away from you to allow any excess steam to escape.
  8. Allow the stock to cool slightly.
  9. Pour the stock through a fine-meshed strainer into one or more storage containers, leaving in the pot any sandy dregs that have sunk to the bottom.
  10. Press the vegetables against the sides of the strainer with a large spoon to extract all of the liquid.
  11. Add soy sauce and sesame oil to taste.
  12. Cool and refreigerate for up to 3 days or freeze up to 3 months.
Pressure Cooker Recipe - Comments & Notes
If you've use shiitake mushrooms, remove and discard the stems after cooking. Slice the mushrooms and toss them into cooked grains or add them to soups.
Tags

Save money

Frugal Pressure Cooking

Navigation