Lo Han Jai

Name: Lo Han Jai
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; 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

17 ingredients

3 steps

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
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

Directions

1

In a hot wok with water, Chinese brown slab sugar and dark sauce and bring to a boil.
2

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.
3

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.