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

Instructions

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.