A HOUSEFUL OF MONEY
2 tsp (10 mL) cooking oil. 2 pieces garlic, crushed. 2 slices ginger, with skin. 16 small to medium fresh shiitake mushrooms. 1 tbsp. (15 mL) oyster sauce. 1 tsp (5 mL) light soy sauce. 2 tsp (10 mL) brown sugar. 5 cups (1-1.25 litres) and 2 tbsp. (30 mL) water. 1 tsp (5 mL) sea salt. 1 lb (454 g) Fresh green vegetable of your choice (choy sum, gai lan or Shanghai bok choy), washed and trimmed. 2 tbsp. (30 mL) cornstarch.
1. Heat 11/2 tsp (7.5 mL) oil in a small saucepan on high heat, add garlic, ginger and mushrooms. Stir well. Add oyster sauce, soy sauce, sugar, 1 cup water and 1/2 tsp (2.5 mL) salt. Bring to a boil. Turn heat to low cover and cook for 5 minutes. Turn to simmer.
2. Heat 4 cups (1 litre) water in a medium sauce pan, bring to a full boil. Add remaining oil and salt. Add vegetable and make sure they are fully submerged. Bring to a boil and blanch for around 1-2 minutes until they’re cooked but not softened or to your desired doneness. Remove from heat and drain. Place in a deep dish and stand aside.
3. In a small bowl, mix cornstarch and 2 tbsp. (30 mL) water into a paste, stir into mushroom. Mix well. Empty onto blanched vegetable. Ready to serve.