This recipe contains many items that may be unfamiliar to many. You must visit your local Chinese market to get these ingredients. Wood ear and trumela are dried mushrooms and they will most likely be labeled in bags as just “fungus.” Google photos of them, and you’ll have a better idea of what you’re looking for. Dried bean curd is sold in sheets. Astragalus is used as an aid in lowering blood pressure and supporting the immune system, among other benefits.
1 yellow onion, diced
½ celery stalk, sliced diagonally
1 red bell pepper, diced
5 cm ginger, peeled, finely chopped
3 cups shiitake mushrooms, sliced
4 cups bok choy, chopped
1 cup wood ear mushroom, julienned
1 cup fermented lily, chopped in thirds
1 cup tremella mushroom, crumbled
3 cups dried bean curd, crumbled
1 package tofu, cubed
1 cup fermented black beans, mixed with 4 cups water until smooth
3/4 cup liquid amino acids
2 tbsp sambal oelek
3 slices of astragalus root (optional)
6 liters of water
Sauté onion, celery, red pepper and ginger in a stockpot over medium heat.
When the onions start to get a little translucent, add shiitake mushrooms and bok choy. Stir regularly.
When the shiitake mushrooms start to soften, add the rest of the ingredients. Bring to a boil for 20 minutes. Remove astragalus.