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“Chinese New Year dish.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 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. 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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