Ingredients
1 cup extra firm tofu (cubed)
.5 kg (optional) chicken or pork (julienned)
1 cup bamboo shoots (julienned)
1/3 cup carrots (julienned)
10 shiitake mushrooms (julienned)
2 green onions (sliced)
2 tablespoons ginger (fresh, minced)
1 tablespoon garlic (fresh, minced)
2 Thai red chili peppers (2 pepper=hot; 1 pepper=medium; 1/2 pepper=mild; no pepper=gentle)
5 cups vegetable broth (low/no sodium)
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon sweet chili dipping sauce
1/2 teaspoon fish sauce (about 3 shakes)
1 pinch bonita fish flakes
1 dash black pepper, white pepper, salt (to taste)
1 handful mung bean sprouts (fresh, to taste)
Preparation
Place all ingredients in a 2-quart slow cooker. Cook on low for 6.5 hours.
Top with fresh mung beans and serve.
Notes: If you are using dehydrated mushrooms, rehydrate them first by soaking in a bowl of water until soft. 10 caps is approximately equal to 1 cup julienned. If you don’t have fish sauce and bonita fish flakes, you can add porcini mushrooms to make the broth more savory.
Photo of this recipe: https://www.instagram.com/p/BCVrwt8LI9G/?taken-by=dcrafa
