Lo Han Jai

• 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

1. In a hot wok with water, Chinese brown slab sugar and dark sauce and bring to a boil.
2. 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.
3. 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.

water, sugar, soy sauce, black fungus, black mushrooms, white fungus, lily buds, cabbage, carrot, water, straw mushroom, okra, lotus root, cornstarch roux, salt, sesame oil

Taken from www.food.com/recipe/lo-han-jai-477451 (may not work)