[ad_1]

Grandma’s Braised Mushrooms with Fats Choy is ideal for weeknight dinners or a fuss-free household banquet! The mushrooms are simmered till succulent, then sluggish cooked with Chinese language cabbage to infuse a pure sweetness into the sauce.

In case you love this fashion of Cantonese cooking, strive it with hen wings, abalone, sea cucumber, tofu or eggplant!

Braised Mushrooms with Fat Choy on a plate surrounded by chopsticks and a bowl of rice.

A one-pot household aspect dish

When the festive season comes round, there are two issues that occur in our family: (1) Grandma pulls out all of the stops and makes her most celebrated dishes and (2) all of the prolonged household collect collectively to welcome the New Yr, hearts brimming with pleasure and bellies stuffed with scrumptious meals!

You’ll be able to most likely guess that solely the most interesting recipes make it to the dinner unfold. Very like Grandma’s Cantonese Steamed Fish with Ginger and Shallots (清蒸鱼) and Dad’s XO Claypot Crab with Vermicelli (金沙粉絲蟹煲), Braised Mushrooms with Fats Choy is, unquestionably, on the highest of that record.

Right here’s what you’ll want to know in regards to the basic Cantonese dish: It’s an simple one-pot recipe that brings your loved ones to the dinner desk. Because it cooks, the sauce thickens till it’s deep with umami, amplifying each chew in a approach that may solely be discovered within the coronary heart of an genuine household dish

Simply reminiscing about it has my mouth salivating. Now it’s time so that you can share it with your loved ones too!

What’s black moss seaweed?

Fat choy.

Black moss, affectionately known as ‘fats choy’ (髮菜) in Cantonese, is a kind of micro organism that may be discovered rising within the Qinghai Plateau and Northern China’s Gobi Desert. Its identify is actually translated to ‘hair vegetable’ and has an astounding resemblance to black hair when dehydrated. 

Culinary Use

Chinese language households usually cook dinner utilizing black moss throughout the New Yr in recipes akin to Buddha’s Delight as a result of the identify sounds very very similar to ‘fats choy’ within the fashionable Chinese language New Yr greeting ‘gung hei fats choy’. This saying needs folks prosperity, happiness and luck, which is loosely symbolised by black moss.

Style

Black moss is barely ever eaten after it’s rehydrated. You’ll discover that the feel is barely springy, just like the seaweed present in Ching Bo Leung (清補涼). The one distinction is that fats choy is way finer and thread-like so it feels extra delicate within the mouth.

It can additionally tackle the flavour of no matter sauce it’s cooked in. Because it simmers, the liquid can be absorbed into the seaweed so that you’ll have a contact of its authentic earthy aroma plus the liquid that it was cooking in.

How do you clear black moss?

Our household buys dehydrated black moss from the native Asian grocery retailer or Chinese language medicinal outlets. It’s pretty simple to scrub, solely requiring chilly water and a bowl. 

Set the black moss in a big bowl and fill it with chilly water to soak for 15-20 minutes.

After soaking, run your hand or chopsticks by way of the fats choy to free any filth or mud particles. Pour the water out and repeat the light washing as soon as extra earlier than setting the black moss in a colander to empty.

When the water has dripped out, it’s prepared – good to cook dinner with Grandma’s Braised Mushrooms with Fats Choy!

Chopsticks holding up a mushroom over a plate of Braised Mushrooms with Fat Choy.

Why this recipe works

  • Utilizing hen and pork in addition to mushroom inventory as a base means there’s deeper taste within the sauce.
  • Chinese language cabbage is of course candy with each tender and crunchy textures, which enhances the springy chew of every mushroom.
  • Infusing ginger and garlic lets the dish pop with a delicate fragrant style.

What you’ll want

A bowl of stock along with a colander of mushrooms, a plate of fat choy, dishes of Shaoxing rice wine, starch slurry, sugar, oil, sesame oil, chicken bouillon powder, light soy sauce and oyster sauce surrounding a measuring cup of mushroom liquid and half a Chinese cabbage.

In regards to the elements

Braising liquid

We use two varieties of liquids for Grandma’s Braised Mushrooms with Fats Choy: (1) a home made hen and pork inventory and (2) the water used to soak the dehydrated mushrooms in.

You should use water as a substitute, however you’ll have to season it with extra bouillon powder or inventory cubes to get a richer taste. Additionally, for those who don’t have any home made inventory readily available, you should purchase it as a substitute.

Greens

For the leafy greens, there are a couple of choices to select from. Right here’s a breakdown of some greens you would possibly like to make use of:

  • Iceberg lettuce: That is historically used within the recipe due to its crisp. Its texture and gentle taste enhances the mushrooms.
  • Chinese language cabbage (siu choy): Grandma makes use of siu choy for this recipe. When cooked, Chinese language cabbage will soften a lot quicker than iceberg lettuce. Nevertheless, it’s innately sweeter, giving the dish a naturally candy dimension.
  • Bok choy: An ideal all-rounder that gives crunch in addition to sweetness. When utilizing bok choy, it’s normally blanched in water and introduced across the plate’s rim.

The best way to make this recipe

Ginger and chopped garlic cooking in oil in a wok.

Warmth up the wok or pan on excessive warmth. When sizzling, pour the cooking oil in. Flip the warmth to medium and add the ginger and garlic to the oil to cook dinner for 30 seconds or till fragrant.

Mushrooms and aromatics cooking in a wok.

Improve the warmth to excessive and throw within the mushrooms. Stir for 1 minute and season with the sesame oil, oyster sauce, Shaoxing rice wine, mild soy sauce, sugar and hen powder. Combine in for an additional 30 seconds.

Mushrooms and braising liquid in a wok.

Pour within the hen inventory and mushroom water, then deliver the liquid to a boil. Relying on the warmth of your range, it ought to take anyplace between 2-10 minutes.

Chinese cabbage in a wok.

As quickly because it boils, layer the highest with Chinese language cabbage and decrease the warmth to low-medium for a simmer.

Chinese cabbage and fat choy in a wok.

Add the black moss as the ultimate layer and simmer for half-hour.

Braised Mushrooms with Fat Choy in a wok.

Optionally available: For a thicker sauce, deliver the warmth as much as medium. Stir the starch slurry till properly mixed, then slowly pour it into the sauce whereas mixing. The sauce will thicken, so cease when it reaches your most well-liked consistency.

When prepared, serve instantly as is!

Recipe FAQs

Can I take advantage of a special kind of mushroom?

Undoubtedly! You’ll be able to even use contemporary ones if that’s what you’ve obtainable or favor. Any of your favourite varieties will work, however take into account that totally different variations have totally different tastes. We additionally like to make use of rehydrated mushrooms as a result of they’ve a deeper taste.

How do you soften Chinese language mushrooms?

If the shiitake mushrooms haven’t been simmered for lengthy sufficient or if it was simmered on too excessive a warmth, it might toughen the fungi. Simply let it cook dinner on low or medium warmth for longer to let it soften. It can additionally assist to take away the stems as they’re typically more durable.

How lengthy can I retailer it for?

You’ll be able to preserve it refrigerated in a sealed container for as much as 3 days. Simply take it out and reheat within the microwave or over a stovetop to get pleasure from after the primary day.

Suggestions for the perfect outcomes

  • Use good high quality dried shiitake mushrooms. You’ll discover that they’re extra aromatic and the feel meatier.
  • Go for a dehydrated mushroom. You’ll get a extra stronger taste in comparison with utilizing contemporary ones, which suggests there’ll be extra depth within the sauce.
  • Strive Chinese language cabbage for the leafy inexperienced. There are various choices for greens, however we love the pure sweetness Chinese language cabbage brings to this dish.
Braised Mushrooms with Fat Choy on a dish.

What to eat it with

We like to serve this Cantonese-style dish as a part of our Lunar New Yr banquets, however it’ll actually go along with something! Right here’s one other simple dinner menu you may strive:

Need extra residence cooked recipes?

Subscribe to our e mail record and be the primary to get recipe updates as quickly as they’re posted. You may as well observe Wok & Kin on Instagram, Pinterest, Fb and Twitter!

Braised Mushrooms with Fat Choy on a plate surrounded by chopsticks and a bowl of rice.

Braised Mushrooms with Fats Choy

Braised Mushrooms with Fats Choy is ideal for dinners. The mushrooms are sluggish cooked with Chinese language cabbage to infuse a pure sweetness into the sauce!

Print
Pin
Price

Prep Time: 10 minutes

Prepare dinner Time: 35 minutes

Mushroom Rehydraton: 1 day

Whole Time: 1 day 45 minutes

Servings: 6

Energy: 253kcal

Directions

  • Warmth up the wok or pan on excessive warmth. When sizzling, pour the cooking oil in.

  • Flip the warmth to medium and add the ginger and garlic to the oil to cook dinner for 30 seconds or till fragrant.

  • Improve the warmth to excessive and throw within the mushrooms. Stir for 1 minute and season with the sesame oil, oyster sauce, Shaoxing rice wine, mild soy sauce, sugar and hen powder. Combine in for an additional 30 seconds.

  • Pour within the hen inventory and mushroom water, then deliver the liquid to a boil. Relying on the warmth of your range, it ought to take anyplace between 2-10 minutes.

  • As quickly because it boils, layer the highest with Chinese language cabbage and decrease the warmth to low-medium for a simmer.

  • Add the black moss as the ultimate layer and simmer for half-hour.

  • Optionally available: For a thicker sauce, deliver the warmth as much as medium. Stir the starch slurry till properly mixed, then slowly pour it into the sauce whereas mixing. The sauce will thicken, so cease when it reaches your most well-liked consistency.

  • When prepared, serve instantly as is!

Notes

  • Use good high quality dried shiitake mushrooms. You may discover that they are extra aromatic and the feel meatier.
  • Go for a dehydrated mushroom. You may get a stronger taste in comparison with utilizing contemporary ones, which suggests there will be extra depth within the sauce.
  • Strive Chinese language cabbage for the leafy inexperienced. There are various choices for greens, however we love the pure sweetness Chinese language cabbage brings to this dish.
  • We use two varieties of liquids for this recipe: (1) a home made hen and pork inventory and (2) the water used to soak the dehydrated mushrooms in.
  • If you do not have these liquids, you should utilize water as a substitute, however you will have to season it with extra bouillon powder or inventory cubes to get a richer taste. Additionally, if you have no home made inventory readily available, you should purchase it as a substitute.
  • For the leafy greens, some appropriate choices embrace Chinese language cabbage, iceberg lettuce and bok choy.
  • You will discover the black moss/fats choy from Chinese language medicinal outlets or some Asian grocery shops.

Diet

Energy: 253kcal | Carbohydrates: 35g | Protein: 11g | Fats: 10g | Saturated Fats: 1g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 5g | Trans Fats: 1g | Ldl cholesterol: 4mg | Sodium: 540mg | Potassium: 810mg | Fiber: 3g | Sugar: 3g | Vitamin A: 880IU | Vitamin C: 13mg | Calcium: 114mg | Iron: 3mg

Tried this recipe? Tag me TODAY!In case you recreated this genuine recipe, I’d like to see it! Tag me on Instagram at @wokandkin.

This submit was initially printed on 24/01/20 and up to date with ideas and FAQs in March 2022.

Be part of the household!



[ad_2]

LEAVE A REPLY

Please enter your comment!
Please enter your name here