Chinese Vegetable Stock

4 Dried shiitake mushrooms

Hot water to cover 2 md Onions

2 lg Carrots, peeled

2 Celery stalks

1 Leek, washed well

1 tb Vegetable oil

4 Thin slices fresh ginger

2 Whole garlic cloves

1/4 ts Hot black peppercorns

1/4 ts Whole Szechuan peppercorns

1 tb Tamari

8 c Water

Cover shiitake mushrooms & soak for 20 minutes. Coarsely chop the vegetables. In a soup pot, heat oil for a moment. Add the vegetables & the rest of the ingredients except the mushrooms, tamari & water. Stir-fry for 3 to 4 minutes. Add the remaining 3 ingredients. Bring to a boil, lower heat & simmer, covered for about an hour. Strain & cool to room temperature. Any stock not being used within 2 or 3 days, freeze. "Sundays at Moosewood Restaurant Cookbook"