Asian Vegetable Broth

• 1 medium onion, chopped
• 6 tablespoons fresh chives, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 5 garlic cloves, peeled and halved
• 1 sweet red pepper, chopped
• 4 tablespoons fresh ginger, peeled and chopped
• 5 baby bok choy, also called shangai tips, halved
• 2 stalks lemongrass, outer leaves removed, chopped
• 1 teaspoon fresh coarse ground black pepper
• 1 tablespoon kosher salt

1. Thoroughly wash and prepare vegetables and place into large stockpot.
2. Add pepper and salt and cover with cold water.
3. Cover pot and bring to boil. Reduce heat to medium low and simmer uncovered for 20-30 minutes.
4. Allow broth to cool before straining and removing cooked vegetables.
5. Use broth as desired in other Asian inspired recipes.

onion, fresh chives, carrots, celery, garlic, sweet red pepper, fresh ginger, also, stalks lemongrass, fresh coarse ground black pepper, kosher salt

Taken from www.food.com/recipe/asian-vegetable-broth-304582 (may not work)