Vegetable Stock in a Wok

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.

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.

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.