Ingredients
3
3 servings
- •2 cups water
- •2 fermented bean curd blocks (Optional)
- •3 tablespoons vegetarian mushroom oyster sauce
- •1 teaspoon mushroom seasoning
- •½ teaspoon salt
- •½ teaspoon cornstarch
- •½ teaspoon sesame oil
- •½ 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
- •½ teaspoon salt
- •1 ounce dried black moss (nostoc), rehydrated
Instructions
- 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.
Nutritional Facts
Per 3 servings
- Calories: 542
- Carbohydrate: 99g
- Fat: 15g
- Fiber: 11g
- Protein: 13g
- Sugar: 52g
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