STIR-FRIED SHIITAKE MUSHROOMS AND LETTUCE IN OYSTER SAUCE

Prep time: 5 minutes, plus 20 minutes to soak Cook time: 5 minutes

Serves 4 as part of a spread

An auspicious dish for Cantonese families at Lunar New Year is ho see fatt choy – braised oysters and sea moss – which symbolises wealth and prosperity. My version is inspired by the traditional dish, starring meaty dried shiitake mushrooms that have been rehydrated, instead of oysters. To replace sea moss I use lettuce, which is ‘cai’ in Mandarin or ‘choy’ in Cantonese – both homonyms for ‘wealth’. Use mushroom sauce instead of oyster sauce to make this vegan if you like. A quick stir-fry dish instead of a traditional braise, it is super-fast and delicious.

INGREDIENTS

– 2 tbsp rapeseed oil

– 1 tbsp peeled and freshly grated root ginger

– 10 medium whole dried shiitake mushrooms, soaked in hot water for 20 minutes until very tender, then drained – 2 heads of romaine lettuce, leaves separated and washed so they remain slightly damp, and halved lengthways if very large

– 1 tbsp Shaoxing rice

wine or dry sherry – 5-6 tbsp oyster sauce

METHOD

Heat a wok (one with a lid) over a medium heat and add a tablespoon of rapeseed oil. Give the oil a swirl in the wok.

Add the ginger and drained mushrooms, and stir-fry for a minute, until softened. Lift out with a slotted spoon into a bowl.

With the wok still on the heat, add the remaining oil and the lettuce leaves, and give them a quick stir. Add the rice wine or dry sherry and very quickly pop the wok lid on to let it steam for no more than a minute.

Remove the lid and return the stir-fried mushrooms to the wok. Add the oyster sauce, turn down the heat to low-medium and cook together for

1-2 minutes, gently turning the leaves and mushrooms to coat them in the sauce.

Transfer the mushrooms and lettuce to a serving plate, and pour any wok juices over them. Serve alongside soy roast chicken (left) and rice.