Serve: 1

Ingredients:
1/2 lbonions; quartered
1/2 lbcarrots; peeled, cut into thirds
1/4 lbcelery stalks; cut into thirds
2 wholegreen onions; cut in half
4 clovesgarlic; peeled
1 1/2 inch pcfresh ginger; peeled
6 to 7 black peppercorns
1 bay leaf
5 cupswater

Method:
Place all ingredients in a 2 to 3 quart pot. Bring to a boil and skim off foam that rises to the surface. Lower heat to simmer, and cook for 1-1/2 hours.

Strain stock through a fine sieve and discard vegetables.

Cool to room temperature. Store in refrigerator for up to two weeks or freeze for up to 6 months.

Filipino Vegetable Stock

Serve: 1

Ingredients:
1/2 lbcarrots; Shredded
1 Whole onion; chopped
1/2 cSoy sauce
1 lbGround beef; or pork
1 lbcabbage; Shredded
1/2 lbcelery; Shredded
1 packagespring roll
2 clovesgarlic; crushed
Vegetable oil
1 lbPotatoes; chopped to about
1 frozen French cut
Salt and ground pepper; to taste

Method:
Saute garlic, onions, and meat in as little vegetable oil as possible, until onions become transparent.

Add soy sauce and simmer for about 15 minutes. Add all the vegetables and simmer for another 10 minutes.

Drain and cool for about one hour. When mixture cools, wrap ingredients in spring roll wrappers. Fry the resulting lumpias in hot vegetable oil, until brown. Serve with sweet and sour sauce.

Philippine Lumpia