Ingredients

• 12 Chinese black mushrooms, soak and remove stems
• 3 cups chicken broth
• 1 teaspoon ginger, minced
• 1 teaspoon salt
• 1 tablespoon granulated onion
• 1 tablespoon sugar
• 1 teaspoon soy sauce
• 1 lb tofu, drain and cut into cubes
• 3 chinese okra, peel and cut into chucks
• oil
• cornstarch roux
• 2 stalks green onions, 1 inch pieces

Instructions

1. In a wok add oil to coat and place on a high heat add in the mushroom and stir fry for 2 minutes add in the chicken broth, ginger, salt, onion, sugar and soy sauce and bring to a boil and reduce heat to a simmer for 5 minutes. Add in the tofu and simmer for 2 minutes and then the okra and simmer for 2 minutes longer and add some cornstarch roux to lightly thicken and top off with the green onion and mix well.