You may also like
Categories:
water sugar soy sauce black fungus black mushrooms white fungus lily buds cabbage carrot water straw mushroom okra lotus root cornstarch roux salt sesame oil
Viewed: 61 - Published at: 6 years agoIngredients
- 3 cups water
- 1 piece sugar, Chinese brown slab
- 3 tablespoons dark soy sauce
- 1 cup dried black fungus, soak and sliced
- 8 small black mushrooms, soaked
- 1 dried white fungus, soak and cubes
- 12 dried lily buds, soak
- 6 fried tofu, cubes
- 8 stalks napa cabbage, sliced lengthwise
- 12 cup carrot, sliced
- 12 cup water chestnut, slice in halves
- 12 cup straw mushroom
- 3 cups okra, Chinese, chucks
- 1 fresh lotus root, peel and sliced
- cornstarch roux
- salt
- 1 teaspoon sesame oil
Method
- In a hot wok with water, Chinese brown slab sugar and dark sauce and bring to a boil.
- Add in black tree-ear fungus, black mushroom, white fugues and fried tofu cubes and return back to a boil and reduce to a simmer for 5 minutes.
- Add in cabbage, carrot, straw mushroom, okra and lotus root and simmer for 3 minutes longer and thicken with some roux and adjust to taste with sesame oil and salt pour the mixture into a large serving bowl.