Vegetable Stock in a Wok

Ingredients

• 2 teaspoons olive oil
• 1 cup cremini mushrooms, cleaned, dried, rough chop
• 1 medium onion, peeled, rough chop
• ½ cup carrots, cleaned, rough chop
• ½ cup celery, cleaned, rough chop
• 1 medium red pepper, cleaned, rough chop
• 1 cup cabbage, cleaned, rough chop
• 1 medium zucchini, cleaned, rough chop
• 6 - 8 medium garlic cloves, peeled
• 2 whole scallions, cleaned, rough chop
• 1,  2" piece fresh horseradish, peeled, cut in half (adds some heat)
• 1 bay leaf
• 1 teaspoon black peppercorns
• ½ cup fresh parsley, cleaned
• 6 cups water
• 2 teaspoons sea salt , or to taste

Instructions

1. Cut, clean and dry all vegetables. This list is a guide, use any leftover or surplus of vegetables. I always include mushrooms, they lend an earthy flavor and strong color.
2. Add 2 teaspoons of olive oil to a wok. Place over medium heat, add all vegetables and sauté until vegetables are nicely browned, 5 minutes. Add peppercorns, parsley and water.
3. Bring to a boil, then cover and simmer for 1 1/2 hours. Add salt to taste. Cool, strain and pour into pint containers. Use within a few days, or freeze for another use.