Gung hay fat choy! It’s the year of the Boar (or Pig, but I think boar sounds nicer somehow).
Red envelopes with lucky money for the kids. Traditional foods…some friends asked me for this recipe, so I’m stashing it here. It’s pretty much a stew of different fungi! Feel free to mix and match according to your tastes and what you can find.
(Usually vegetarian but my Mom likes oysters and chicken broth in it)
1 oz dried lily flowers
1 oz shredded fungus (the ones we use looked like sliced black/gray leather strips)
4 bean curd sticks (dried)
10 black/shiitake mushrooms
8 red dates (dried. I don’t like them, but Mom does)
1/4 c fat choy (dried. Looks like black steel wool)
Soak the above ingredients for 2 hours or overnight.
2 T oil
1 Or 2 slices fresh ginger
3 oz fermented red bean curd (nom yee) (comes in jar)
3 oz fermented white bead curd (foo yee) (comes in jar)
3 C water
3 C chicken broth (or you can use all water)
12 oz canned gingko nuts
5 oz sliced water chestnuts (small can)
2 T brown sugar
3 T oyster sauce
3 T white wine
2 C shredded nappa cabbage
2 oz bean thread (dried)
Two 8 oz jars fresh small oysters (optional)
Presoak the first set of dry ingredients, separately, 2 hours or overnight. Rinse well. Cut and discard any hard portions. Cut bean curd sticks into 2” lengths.
Pour boiling water over bean thread to soften. Drain and cut into 3” lengths.
Heat oil in a large pot. Add ginger and bean curds; saute for a minute or so. Add 2 C water and break up bean curd. Add the rest of the water and broth. Add all other ingredients except oysters.
Simmer for one hour. Add drained oysters and simmer for another 10 minutes.
Makes a lot! Serves at least 8. Enjoy!
Back with knitting soon.