Bowl Of Prosperity

Recipe Ingredients

10 tablespoons	150ml	Dried oysters (small)
4 tablespoons	60ml	Dried scallops (medium)
2		Bean curd sticks
5		Dried cloud-ear mushrooms
1 1/2 cups	355ml	Chicken stock
		= (or canned chicken broth)
3 tablespoons	45ml	Oyster-flavoured sauce
1 tablespoon	15ml	Hoisin sauce
1 tablespoon	15ml	Soy sauce
2 tablespoons	30ml	Vegetable oil
3		Ginger - (quarter size) - julienned
2 cups	474ml	Green cabbage in 2" pieces
3		Baby bok choy - halved lengthwise
1/2 lb	227g / 8oz	Sliced roast pork

Recipe Instructions

Prepare a wok for steaming. Place the dried oysters and dried scallops into a 8-inch glass pie plate; cover with 3/4-inch of water. Place the plate into the steamer; cover and steam over high heat until scallops are tender, about 25 to 30 minutes.

Soak the bean curd sticks in warm water to cover until soft enough to cut with a knife, about 30 to 45 minutes. Drain and cut them into 1-inch pieces.

In a small bowl, soak the cloud ears in warm water to cover until softened. Drain and discard the tough stem.

Make the sauce: Stir together the stock, oyster-flavored sauce, hoisin sauce and soy sauce. Set aside.

Heat a wok over high heat until hot. Add the oil, swirling to coat the sides. Add the ginger; stir-fry until fragrant, about 10 seconds. Add the cabbage, bok choy, roast pork, steamed seafood, bean curd sticks, cloud ears and sauce; cook, stirring occasionally, until the cabbage and bok choy are tender, about 3 minutes. Scoop the mixture into a shallow bowl and serve hot.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Technique Show - 12: Dried Ingredients) - from the TV FOOD NETWORK CANADA

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