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Braised Dried Oysters with Fat Choy and Mushrooms

groups4 servingsspeedMediumcountertopsPrep: 130 minsskilletCook: 15 minsscheduleTotal: 145 minsoutdoor_grillBraised
Allergens:warningMolluscswarningSoywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

schedulePrepare in advance

  • circleShiitake mushrooms need to be soaked for 2 hours and steamed in advance2h
01
Preparation
00:00:46

Soak dried shiitake mushrooms until soft, reserving the liquid. Mix mushrooms with 0.5 tsp oil and 0.5 tsp sugar, steam for 10 minutes. Rinse fat choy and dried oysters clean.

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Watch out

Keep the mushroom soaking liquid as it adds essential flavor during braising.

Ingredients:shiitake mushroom (8 piece)Fat Choy (Black Moss) (19 g)Cooking oilsugar
Tools:steamer
02
Active Cooking
00:01:33

Place 8 dried oysters in a dry wok to sear off excess moisture. Add 1 tbsp oil and pan-fry over medium heat until lightly golden, then set aside.

local_fire_departmentMedium heat
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Watch out

Do not over-fry

a lightly golden surface locks in flavor and prevents them from breaking during braising

Ingredients:dried oyster (8 piece)Cooking oil (1 tbsp)
Tools:Wok
03
Active Cooking
00:02:27

Dry toast 3 ginger slices in the wok, add 0.5 tbsp oil to stir-fry. Add 8 shiitake mushrooms and 0.5 tsp sugar, sear until golden and fragrant.

local_fire_departmentMedium heat
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Watch out

Adding a pinch of sugar when searing mushrooms enhances their flavor and color.

Ingredients:ginger (3 slice)Cooking oil (0.5 tbsp)sugar (0.5 tsp)
Tools:Wok
04
Active Cooking
00:03:12

Return oysters to wok and stir-fry over low heat. Deglaze with 1 tsp Shaoxing wine. Add 1.5 tsp soy sauce, 1 tsp oyster sauce, and 1 tsp sugar; stir-fry until slightly caramelized.

local_fire_departmentMedium-low heat
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Watch out

Stir-fry until lightly caramelized

avoid excessive heat so sauce does not burn and taste bitter

Ingredients:Shaoxing wine (1 tsp)soy sauce (1.5 tsp)oyster sauce (1 tsp)sugar (1 tsp)
Tools:Wok
05
Active Cooking
00:04:08

Add mushroom liquid gradually in batches, reduce to low heat, cover and simmer slowly until simmering.

local_fire_departmentLow heat
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Watch out

Do not add all mushroom liquid at once

braising gradually on low heat yields best flavor

Tools:Wok
06
Active Cooking
00:04:52

Place drained lettuce in a wok, drizzle with 0.5 tbsp oil, cover with lid and heat on high until steaming. Uncover and quickly toss until 80% cooked and crisp-green, then transfer to a serving bowl.

local_fire_departmentHigh heat
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Watch out

Remove lettuce when 80% cooked

residual heat completes cooking while keeping it crisp and green

Ingredients:Iceberg lettuce (1 piece)Cooking oil (0.5 tbsp)
Tools:Wok
07
Active Cooking
00:05:53

Once oysters and mushrooms are soft, add soaked fat choy into the wok. Gently combine, cover and simmer on low heat for another 3 minutes.

local_fire_departmentLow heat
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Watch out

Add fat choy towards the end of cooking so it retains texture and does not overcook.

Tools:Wok
08
Active Cooking
00:07:32

Mix 1 tsp cornstarch with water to make a slurry. Stir into the wok to thicken sauce, then pour over the bed of cooked lettuce and serve.

local_fire_departmentMedium heat
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Watch out

Make the sauce slightly thicker as lettuce naturally releases moisture.

Ingredients:cornstarch (1 tsp)
Tools:Wok

groceryAll Ingredients

Fat Choy (Black Moss)19 g
dried oyster8 piece
shiitake mushroom8 piece
ginger3 slice
Iceberg lettuce1 piece
soy sauce1.5 tsp
Shaoxing wine1 tsp
sugar2 tsp
oyster sauce1 tsp
Cooking oil2 tbsp
cornstarch1 tsp

blenderAll Tools Needed

steamerWok