Braised Chinese Mushrooms
Dried Oyster 4 tael
Faat Choy 1/2 tael
Lettuce 4 tael
Ginger 3 slice
Rice Wine 1 spoon
Viet Huong Premium Fish Sauce 1 spoon
Oyster Sauce 1 spoon
Soy Sauce 1/2 spoon
Sugar 1/2 tsp.
Drained Oyster Water 1 cup
Corn Starch 1/2 tsp.
Water 1 spoon
Sesame Oil adequate
White Pepper Powder adequate
Wash and soak the dried oyster for 1 hour. Drain it.
Heat up the fry pen with 2 tsp of oil. Sauté the ginger and shallot until fragrant. Add oyster sauce and quick fry. Then add the other sauce to stew for 20 minutes with medium heat. Remove ginger and shallot.
Soak and clean the faat choy, mix with 1 tsp. of oil. Then cook it with the ginger shallot boiled water. Drain.
Arrange oysters in a container, top with faat choy and spread the stews on it. Steam for 90 minutes.
Cook the lettuce with oil, salt, Viet Huong Premium Fish Sauce. Arrange it around the side of the dish.
Boil the steam stew with starchy sauce, spread it over the dish and DONE!