An auspicious dish for Cantonese households at Chinese language New Yr is ho see fatt choy – braised oysters and sea moss – which symbolises wealth and prosperity. My model is impressed by the normal dish, starring meaty dried shiitake mushrooms which have been rehydrated, as a substitute of oysters.
To exchange sea moss I exploit lettuce, which is ‘cai’ in Mandarin or ‘choy’ in Cantonese – each homonyms for ‘wealth’. Use mushroom sauce as a substitute of oyster sauce to make this vegan if you happen to like. A fast stir-fry dish as a substitute of a conventional braise, it’s super-fast and scrumptious.
Timings
Prep time: 5 minutes, plus 20 minutes to soak
Prepare dinner time: 5 minutes
Serves
4 as a part of a ramification
Substances
- 1 tbsp peeled and freshly grated root ginger
- 10 medium complete dried shiitake mushrooms, soaked in sizzling water for 20 minutes till very tender, then drained
- 2 heads of romaine lettuce, leaves separated and washed in order that they stay barely damp, and halved lengthways if very massive
- 1 tbsp Shaoxing rice wine or dry sherry
- 5-6 tbsp oyster sauce
Methodology
1. Warmth a wok (one with a lid) over a medium warmth and add a tablespoon of rapeseed oil. Give the oil a swirl within the wok. Add the ginger and drained mushrooms, and stir-fry for a minute, till softened. Raise out with a slotted spoon right into a bowl.
2. With the wok nonetheless on the warmth, add the remaining oil and the lettuce leaves, and provides them a fast stir. Add the rice wine or dry sherry and really rapidly pop the wok lid on to let it steam for not more than a minute.
3. Take away the lid and return the stir-fried mushrooms to the wok. Add the oyster sauce, flip down the warmth to low-medium and cook dinner collectively for 1-2 minutes, gently turning the leaves and mushrooms to coat them within the sauce.
4. Switch the mushrooms and lettuce to a serving plate, and pour any wok juices over them. Serve alongside soy roast rooster (left) and rice.
