Ingredients:
For mushrooms and oysters
- 6 oz (185 g) dry Chinese oysters, soaked and cleaned;
- 4 oz (125 g) dry Chinese shiitake mushrooms, soaked and cleaned;
- 1 oz (35 g) dry black moss, soaked and cleaned;
- 2 oz (65 g) dry bamboo shoot, soaked and cleaned;
- 5 cloves garlic;
- 4 tablespoons canola/ vegetable oil;
- 2 tablespoons oyster sauce;
- 1 lb (0.5 kg) lettuce;
- Sea salt.
For thickening sauce
- 1 1/2 teaspoons corn starch;
- 1/2 teaspoon cane sugar;
- 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 1 tablespoon dark soy sauce;
- 1/3 cup (80 ml) water.
Recipe:
Serving for 4
For mushrooms and oysters
- Put dry Chinese shiitake mushrooms in 1 cup of water for at least 2 hours before use;
- Cut out stems;
- Put dry Chinese oysters in 1 cup of water for at least 2 hours before use;
- Put dry black moss in 1 cup of water for at least 1/2 hour before use;
- Put dry bamboo shoot in 1 cup water for at least 1/2 hour before use;
- Add mushrooms in a medium size pot on medium high heat;
- Slowly add the water from mushrooms, avoid particles from the bottom;
- Lower to simmer when comes to a boil for 20 minutes;
- Turn up the heat;
- Add oysters to the mushrooms;
- Slowly add the water from oysters, avoid particles from the bottom;
- Lower to simmer when comes back to a boil for 15 minutes;
- Add canola oil to a wok/large sauce pan;
- Add chopped garlic and cook until golden brown;
- Add mushrooms and oysters, cook for 10 minutes;
- Add bamboo shoot and black moss for another 10 minutes;
- Turn to high heat and add thickening sauce;
- Add oyster sauce when it comes back to a boil;
- Place on top of cooked lettuce, serve hot.
For lettuce
- Clean and tear off leaves;
- Add 2 tablespoons of canola/vegetable oil to wok/large pan on high heat;
- Add lettuce and cook for 2 minutes;
- Take them out and place on bottom of a deep dish for the mushrooms and oysters.