Ming says: People usually opt for chicken or beef stock over the bland vegetable stock when cooking but now that cooks are increasingly health-conscious, more are reaching for vegetable stock in its place. The age-old challenge is to keep something "healthy" but also brimming with flavor. After many tries, I've figured it out with the addition of a secret ingredient: dried shiitakes. These mushrooms mimic the depth that meat and bones usually give to stock. The addition of the sweet potato gives a velvety viscosity due to its starch. Now you have a richly-flavored stock which can be the basis for so many awesome meals that will please your "veghead" and "non-vegheads" alike.

Makes about 4 quarts

• 4 large carrots, washed and roughly chopped
• 4 yellow onions, peeled and roughly chopped
• 1 bunch celery, washed and roughly chopped
• 3 heads fennel, roughly chopped
• 1 small hand ginger, washed and sliced
• 1 large sweet potato, peeled and sliced
• 4 stalks lemongrass, stemmed and pounded
• 2 apples, washed and split
• 2 bay leaves
• 2 heads garlic, split
• 4 sprigs of thyme
• 1/2 pound dried whole shiitake mushrooms, rinsed
• 1 tablespoon black peppercorns, toasted
• 2 tablespoons soy sauce
• Grapeseed oil for cooking

1. In a large stock pot coated very lightly with oil over medium-high heat, sauté the carrots, onions, celery, fennel, ginger, sweet potato, and lemongrass. Sauté until caramelized, about 10 minutes. Add apples, bay leaves, garlic, thyme, shiitakes, peppercorns, and soy sauce. Cover with cold water (at least 4 quarts). Bring to a simmer and cook for 1 1/2 hours until the broth has reduced by 20 percent. Taste for seasoning. Strain and store in fridge for up to 2 weeks or freeze for 2 months.

>>This recipe appears in Episode #217.

>> For additional recipes and more, visit www.ming.com