Mushroom with Black Moss

Ingredients A: (serves 4)
12 fresh shiitake mushrooms
10g black moss (fatt choy) (soaked in water to soften)
1 small carrot (sliced)
2 cloves garlic (chopped)
4 tbsp oil

Ingredients B: (Gravy)
300ml stock/water
1 tbsp dark soy sauce
1 tsp sugar and 1 tbsp oyster sauce

Ingredients C:
1 tsp cornstarch (mixed with 1 tbsp water)
1/2 tsp sesame oil

1 Heat oil in pan, fry the garlic till aromatic.
2 Add the mushrooms and fry till they absorb most of the oil.
3 Add the carrot slices and all the ingredients B for the gravy. Bring to boil and simmer the mushrooms for 5 minutes.
4 Remove the mushrooms and carrots. Set aside on a serving plate.
5 Add the black moss to the gravy and boil for 2 minutes. Dish onto plate of mushroom and carrot.
6 Thicken the remaining gravy with the cornstarch and add the sesame oil. Pour gravy over the black moss, mushroom and carrot.

tip!
You can replace the carrots with lettuce for added crunch.


Extracted from Simply Her/February 2005