Cherry & Dennis Helper Habitat

Cantonese Braised Dried Oyster, Shiitake and Black Moss

蠔豉髮菜炆冬菇

Cantonese Braised Dried Oyster, Shiitake and Black Moss — finished dish

Total time: 90 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Dried oysters, shiitake and black moss are gently braised in a glossy savoury-sweet sauce for a four-person Cantonese celebration dish.

01

Ingredients

Main ingredients

12 pieces (about 120 g) Dried oysters
12 (about 45 g) Dried shiitake mushrooms
15 g Dried black moss
300 g Lettuce
20 g, sliced Ginger
3 cloves, crushed Garlic

Braising sauce

2 tbsp Oyster sauce
1 tbsp Light soy sauce
1 tbsp Shaoxing wine
1 tsp Sugar
1/4 tsp White pepper
500 ml Water
1 tsp Cornstarch
1 tbsp Cooking oil

Cantonese Braised Dried Oyster, Shiitake and Black Moss — ingredients

02

Tools

Lidded heavy saucepan
Wooden board
Kitchen knife
Fine sieve
Measuring jug and spoons

Cantonese Braised Dried Oyster, Shiitake and Black Moss — tools

03

Steps

Cantonese Braised Dried Oyster, Shiitake and Black Moss — Soak the dried foods

Step 1

Soak the dried foods

Rinse oysters and mushrooms separately and soak in cold water for 30 minutes; reserve and finely strain the mushroom liquid.

Cantonese Braised Dried Oyster, Shiitake and Black Moss — Clean the oysters

Step 2

Clean the oysters

Check every oyster, remove shell fragments and grit, then rinse and drain thoroughly.

Cantonese Braised Dried Oyster, Shiitake and Black Moss — Clean the black moss

Step 3

Clean the black moss

Loosen it gently in clean water, pick out grit or hard debris, rinse twice and drain.

Cantonese Braised Dried Oyster, Shiitake and Black Moss — Trim the mushrooms

Step 4

Trim the mushrooms

Squeeze out excess liquid, remove the tough stems and halve any large caps.

Cantonese Braised Dried Oyster, Shiitake and Black Moss — Mix the braising liquid

Step 5

Mix the braising liquid

Combine oyster sauce, soy, wine, sugar, pepper, water and 250 ml strained mushroom liquid.

Cantonese Braised Dried Oyster, Shiitake and Black Moss — Fry the aromatics

Step 6

Fry the aromatics

Heat oil in a heavy saucepan over medium heat and fry ginger and garlic for 1 minute without browning.

Cantonese Braised Dried Oyster, Shiitake and Black Moss — Coat oysters and mushrooms

Step 7

Coat oysters and mushrooms

Add oysters and mushrooms and stir-fry for 2 minutes so every surface is lightly coated.

Cantonese Braised Dried Oyster, Shiitake and Black Moss — Begin the braise

Step 8

Begin the braise

Pour in the liquid, bring to a boil, cover and braise on low for 35 minutes, turning once.

Cantonese Braised Dried Oyster, Shiitake and Black Moss — Add the black moss

Step 9

Add the black moss

Gently separate it into the pot, cover and braise for 12 minutes until the oysters are tender.

Cantonese Braised Dried Oyster, Shiitake and Black Moss — Cook the lettuce

Step 10

Cook the lettuce

Blanch lettuce in boiling water for 1 to 2 minutes until cooked, drain and arrange around a plate.

Cantonese Braised Dried Oyster, Shiitake and Black Moss — Thicken the sauce

Step 11

Thicken the sauce

Mix cornstarch with 1 tablespoon cold water, add gradually and bubble for 1 to 2 minutes until glossy.

Cantonese Braised Dried Oyster, Shiitake and Black Moss — Check and serve

Step 12

Check and serve

Confirm there are no shell fragments or hard debris and everything is piping hot, then plate and serve.

Common mistakes

Do not skip cleaning and hard-debris checks.
Do not use excessive heat that toughens the food.
Keep raw and cooked food and utensils separate.
Do not leave the finished dish at room temperature.

Tips

Control heat and timing at each stage, then adjust seasoning only at the end.