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Braised Mushrooms with Fat Choy on a plate surrounded by chopsticks and a bowl of rice.
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5 from 5 votes

Braised Mushrooms with Fat Choy

Braised Mushrooms with Fat Choy is perfect for dinners. The mushrooms are slow cooked with Chinese cabbage to infuse a natural sweetness into the sauce!
Prep Time10 minutes
Cook Time35 minutes
Mushroom Rehydraton1 day
Total Time1 day 45 minutes
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: Asian, Cantonese, Chinese
Servings: 6
Calories: 253kcal
Author: Jeannette

Equipment

  • 2 Colanders (for drip drying the rehydrated ingredients)

Ingredients

  • 100 g / 0.22 lb rehydrated shiitake mushrooms (soaked overnight or for a minimum of 20 minutes)
  • 25 g / 0.06 lb rehydrated black moss (rinsed then soaked in cool water for 15 minutes; buy from Chinese medicinal shops)
  • 800 mL / 3.3 US cup chicken and pork stock
  • 250 mL / 1 US cup mushroom water (liquid saved from soaking the dehydrated mushrooms)
  • 100 g / 0.22 lb ginger (gently smashed to form cracks)
  • 4 cloves garlic (finely chopped)
  • 1 kg / 2.2 lb Chinese cabbage
  • 2 tbsp cooking oil
  • 1 tbsp sesame oil
  • 1/2 tbsp chicken bouillon powder
  • 1/2 tsp sugar (or to taste)
  • 1 1/2 tbsp oyster sauce (or a vegetarian substitute)
  • 1 tbsp Shaoxing rice wine
  • 1/2 tbsp light soy sauce (or to taste)
  • 3 tbsp starch slurry (1.5 tbsp potato starch mixed with 1.5 tbsp water; optional)

Instructions

  • Heat up the wok or pan on high heat. When hot, pour the cooking oil in.
  • Turn the heat to medium and add the ginger and garlic to the oil to cook for 30 seconds or until aromatic.
  • Increase the heat to high and throw in the mushrooms. Stir for 1 minute and season with the sesame oil, oyster sauce, Shaoxing rice wine, light soy sauce, sugar and chicken powder. Mix in for another 30 seconds.
  • Pour in the chicken stock and mushroom water, then bring the liquid to a boil. Depending on the heat of your stove, it should take anywhere between 2-10 minutes.
  • As soon as it boils, layer the top with Chinese cabbage and lower the heat to low-medium for a simmer.
  • Add the black moss as the final layer and simmer for 30 minutes.
  • Optional: For a thicker sauce, bring the heat up to medium. Stir the starch slurry until well combined, then slowly pour it into the sauce while mixing. The sauce will thicken, so stop when it reaches your preferred consistency.
  • When ready, serve immediately as is!

Notes

  • Use good quality dried shiitake mushrooms. You'll find that they're more fragrant and the texture meatier.
  • Opt for a dehydrated mushroom. You'll get a stronger flavor compared to using fresh ones, which means there'll be more depth in the sauce.
  • Try Chinese cabbage for the leafy green. There are many options for greens, but we love the natural sweetness Chinese cabbage brings to this dish.
  • We use two types of liquids for this recipe: (1) a homemade chicken and pork stock and (2) the water used to soak the dehydrated mushrooms in.
  • If you don't have those liquids, you can use water instead, but you'll need to season it with more bouillon powder or stock cubes to get a richer flavor. Also, if you don't have any homemade stock on hand, you can buy it instead.
  • For the leafy greens, some suitable options include Chinese cabbage, iceberg lettuce and bok choy.
  • You can find the black moss/fat choy from Chinese medicinal shops or some Asian grocery stores.

Nutrition

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