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Ingredients
1 pound of prepared dried seas cucumber (see below for method)
1/4 pound of dried shiitake mushroom (soak in cold water overnight and
reserve water)
1/4 pound of dried oyster (soak in cold water overnight)
1/4 pound of fresh bamboo shoot (sliced thinly)
2 cups of loosely packed black sea moss (optional, soak in cold water
for 2 minutes)
1 lb of mustard green, bok choy or napa cabbage
(cut into bite size)
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4 teaspoons of minced garlic
4 teaspoons of minced ginger
6 tablepoons of oyster sauce
4 tablespoon of light soy sauce
1 teaspoon of five spice powder
1 teaspoon of sesame oil
3 tablespoons of canola oil
Salt and white pepper to taste |
Method
For the sea cucumber: Soak sea cucumber in cold water for 2 hours, transfer to boiling water and cook until soft (about 1 hour), remove soft sea cucumber and refresh in ice water. Clean sea cucumber thoroughly and return to fresh cold water until it is time to add to the braised mushroom mixture. This can be done ahead of time, and the more frequent you change the cold water, the more impurities would be removed.
I like to use a clay pot to braise this wonderful dish. Heat canola oil in a large clay pot with medium heat, add garlic and ginger and saute for 1 minute or until fragrant but not brown, add
shiitake mushroom, oyster and bamboo shoot, saute for 2 minutes or until all ingredients are heat thru, add five spice powder and cook for another minute. Add oyster sauce and soy sauce and lastly the 5 cups of the reserved water from shiitake mushroom. Turn the heat to low, and let simmer for about 30 minutes or until shiitake mushroom is soft. Add sea cucumber, sea moss, sesame oil and salt and pepper, cook for another 3 minutes. In the mean time, blanch or steam mustard green in salted boiling water until desire softness. Place mustard green in a small clay pot, add sea cucumber and serve with steamed rice.
Serves 4
Chef’s Quote:
This delicious delicacies is inspired by Mdm. Yuet Yee Tang.
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