Tuesday, 1 May 2012

Braised Mushroom With Fatt Choy

Soaking the mushrooms.

I was walking around when I saw packets of dried mushrooms outside the Chinese herbs shop. Immediately this dish popped out. There are some small dried mushrooms lying at home. Well, they are for the minced meat. I would prefer big and plump dried mushrooms for braising.

For most of the cantonese families, it is common to have braised mushrooms at home.


20 dried mushrooms (soaked with hot water)
Fatt choy (soak with water for 15 minutes. Drain and set aside)
2 cloves garlic (lightly crushed)
2 tbsp oyster sauce
1 tbsp cooking oil
Pinch of salt


1. Wash the dried mushrooms and soak in hot water for at least 30 minutes. Remove the stems and squeeze the water out of the mushrooms. Keep the water for soaking mushrooms.

2. Heat the oil and sauté the garlic.

3. Add the mushrooms and sauté.

4. Add the water (from soaking mushrooms) just enough to cover the mushrooms.

5. Add the oyster sauce and stir well. Cook for 5 minutes.

6. Turn the heat down and simmer for 30 minutes. Add more water if getting too dry.

7. Add the fatt choy and simmer for another 10 minutes. By now the sauce would have thicken so there is no need to thicken with corn flour.

8. Add a pinch of salt if the sauce is bland. Turn off the heat. Place the braised mushrooms on top of the stir fried spinach.

Stir fried Chinese spinach:
1 tbsp minced garlic
1 bag of Chinese Spinach
Pinch of salt
1 tbsp cooking oil

1. Heat the oil in the wok and toss in the garlic. Sauté.

2. Add the spinach and stir fry quickly.

3. Sprinkle salt and stir well. Turn off the heat and place the spinach on the plate.

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