Tuesday, October 13, 2015

Asian Ginger Broth

1 T finely minced ginger

1 T finely minced garlic

1 T canola oil

1.5 T cornstarch

1QT  vegetable stock  

Combine ginger, garlic and oil in a large pot and sauté for 5 minutes.
Add cornstarch and 1 cup vegetable broth to pot and whisk to dissolve.

Add rest of the vegetable stock to pot and bring to a boil.
Simmer for 15 minutes. Season to taste with salt and pepper.

Garnish with any combination of the following items:

Sliced green onions, chopped cilantro, shredded carrots, chopped spinach, sliced
mushrooms and wonton strips 

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