-
Fill a 4 quart or larger pot ¾ full with water and bring to a boil. Parboil lotus seeds for 1 minute, remove with a sieve, and set aside. Repeat by parboiling bean sticks, red dates, baby corn, and carrot slices in separate batches for one minute each.
-
Parboil the tofu puffs for one minute. Lastly parboil the gluten balls, use scissors to snip a small slit the gluten balls. When the tofu puffs and gluten balls cool to touch, give them gentle squeezes to drain any excess water.
-
Preheat a large pot heavy bottom pot for a few minutes on medium-high heat, add oil and swirl to coat.
-
Add ginger and stir fry for 1 minute until fragrant.
-
Add oysters and stir fry for 1 minute until fragrant.
-
Add mushrooms and stir fry for 1 minute until fragrant.
-
Add 1 cup of mushroom soaking water, cover and cook for 5 minutes.
-
Stir the jai, add bean sticks, carrot slices, lily buds, lotus seeds, red dates, and 1 cup of mushroom soaking water, cover and lower the heat to cook on medium heat for 5 minutes.
-
Add baby corn, gluten balls, tofu puffs, and stir, add 4 cups of broth, add the napa cabbage on top, cover and cook on medium heat for 15 minutes.
-
Stir the jai, tuck the bundles of vermicelli noodles into the broth, add the black moss and snow peas on top, cover and cook for 5 minutes on medium heat.
-
Drizzle the oyster sauce and soy sauce over the top of the jai and gently stir to mix in the black moss and snow peas.