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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Chinese New Year dish. Ingredients:
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 |
1/2 cup carrot, sliced |
1/2 cup water chestnut, slice in halves |
1/2 cup straw mushroom |
3 cups okra, chinese, chucks |
1 fresh lotus root, peel and sliced |
cornstarch roux |
salt |
1 teaspoon sesame oil |
Directions:
1. 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.
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