- Seasoning Sauce:
- 2 cups water
- 2 fermented bean curd blocks (optional)
- 3 tablespoons vegetarian mushroom oyster sauce
- 1 teaspoon mushroom seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1/2 teaspoon white sugar
- ground black pepper to taste
- 1 tablespoon vegetable oil
- 2 (1/2 inch) pieces fresh ginger, peeled and thinly sliced
- 4 ounces fried tofu, cut into 4 pieces
- 2 ounces lotus root, peeled and thinly sliced
- 2 ounces ginkgo nuts
- 1 ounce dried lily flowers, soaked in hot water
- 8 dried red dates
- 5 fresh shiitake mushrooms, diced
- 1 carrot, sliced
- 7 ounces napa cabbage, cut into small pieces
- 2 ounces snow peas
- 2 ounces fresh black fungus
- 1 (2 ounce) package cellophane noodles
- 1 tablespoon goji berries, soaked in water
- 1/2 teaspoon salt
- 1 ounce dried black moss (nostoc), rehydrated
- Mix water, fermented tofu blocks, oyster sauce, mushroom seasoning, 1/2 teaspoon salt, cornstarch, sesame oil, white sugar, and pepper together in a bowl until fermented tofu has dissolved.
- Cook vegetable oil and ginger in a skillet over medium heat for 30 seconds. Add tofu, lotus root, ginkgo nuts, lily flowers, red dates, shiitake mushrooms, and carrot. Cook until golden brown, about 5 minutes. Add cabbage, snow peas, black fungus, noodles, goji berries, and salt. Cook for another 3 minutes. Add moss and fermented tofu mixture; bring to a boil. Remove from heat and transfer to a serving dish.
04/23/2018
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