*Important to use at least 8 different kinds of vegetables, mushrooms and vegetarian proteins:
3 dried/fresh monkey head or lion’s mane mushroom
8 dried shiitake mushrooms
8 slices of large white king oyster mushroom
8 g beach mushroom (white or brown Shimeji mushrooms)
3 large pieces of canned abalone mushroom
8 g black moss (fatt choy)
8 pcs tofu puff (tofu pok)
80 g chinese cabbage (napa cabbage)
80 g carrot
8 slices of lotus root
8 lotus seed/ginkgo nut
8 pieces snow peas
100 g broccoli florets
80 g firm tofu cut into 8 pieces
8 pieces of dried bean curd sheets (fu chok)
2 tbsp goji berries
1 tbsp Himalayan Pink Sea Salt (but you can use sea salt or regular salt)
gravy:
2 tbsp vegetarian oyster sauce
1 tbsp soy sauce
2 tsp sugar
500 ml vegetable stock
pepper & sesame oil to taste
1 tbsp cornstarch for thickening
| Substitute mushrooms for more tofu and types of hardy vegetables.
| Traditionally Poon Choi is a simmering stew of 8 auspicious types of meats and vegetables.
Do use a combination of 3 to 5 types of fresh and dried mushrooms to create a varied flavour and texture.
In this recipe, I used a combination of 16 types of vegetables, mushrooms and protein to add maximum flavour.
When making Poon Choi it is important to have at least 8 different kinds of vegetables because the number “8” represents abundance and prosperity.
Cover and cook for 10 minutes and serve while hot.