300g King oyster mushroom, washed and sliced
50g Vegetarian sea snails, soaked for 6 hours
10g Sea bamboo fungus, soaked for 5 min and cut in section
10 Shiitake mushrooms, soaked
170g Broccoli, cut in pieces and steamed
120g Carrot, cut in strips and steamed
Organic oil, vary to taste
Sesame oil, sprinkle
Basil, vary to taste
1 tbsp. Liquid Aminos (soy sauce)
3 tbsp. Black bean paste
2 slices Galangal
2 slices Ginger
1 piece Star anise
1 piece (2cm) Cinnamon
1) Heat a pot; pour in oil, sesame oil, ginger slices – fry to fragrance; add in vegetarian sea snails, stir-fry; add in water and simmer for 5-10 minutes.
2) Heat a pot over low heat; pour in oil and add galangal – fry to fragrance; add in star anise and cinnamon.
3) Pour in soy sauce and bean paste, fry lightly; pour in king oyster mushrooms and shiitake mushrooms, and stir-fry; pour enough water to cover them, boil with medium heat; turn to low heat for 25 minutes; switch off heat and simmer for 2-3 hours.
4) 3 hours later, use low heat to boil; add in sea bamboo fungus, broccoli and carrots – cook to a boil; add in veg. sea snails and basil, mix evenly and serve.