Braised Dried Oysters With Black Moss

Recipe Ingredients

1/4 lb	113g / 4oz	Dried oysters
1/2 oz	14g	Dried black moss
1 tablespoon	15ml	Vegetable oil
1 teaspoon	5ml	Minced ginger
1 tablespoon	15ml	Chopped shallot
1		Green onion, including top - thinly sliced
1 cup	237ml	Chicken broth
1 tablespoon	15ml	Dry sherry or Chinese rice wine
1 teaspoon	5ml	Sesame oil
2 teaspoons	10ml	Cornstarch - dissolved in
4 teaspoons	20ml	Water
8		Iceberg lettuce cups - (to 12) - washed, chilled
		Cilantro (Chinese parsley) sprigs - (optional garnish)

Recipe Instructions

Rinse the dried oysters and soak them in 1 1/2 cups warm water for 1 hour. Drain, reserving 1 cup of the soaking liquid. Soak the black moss in warm water to cover for 30 minutes and drain.

Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the ginger, shallot, and green onion and cook, stirring, for 30 seconds. Add the oysters and stir-fry for 1 minute. Add the reserved oyster soaking liquid and the broth. Spread the moss in an even layer over the oysters. Reduce the heat to medium-low. Cover and simmer until the oysters are tender, about 30 minutes. Stir in the sherry and sesame oil. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

Arrange the lettuce cups on a serving platter and spoon the oyster mixture into them. Garnish with cilantro sprigs, if desired.

This recipe yields 6 to 8 servings.

Tips: Whole leaves of iceberg lettuce are a popular wrapper for foods to be eaten without chopsticks. Use good-sized inner leaves that come off the head in one piece.

Black moss, also called hairlike seaweed or hair vegetable, is often steamed with simple seasonings or used in broths. It is available in Chinese markets and herbal stores.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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8.7 (3 votes)

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