CNY facai veg

I had to make this dish for Chinese New Year because my mother in law gave me these huge dried shitake mushrooms which her son loves and also the facai (black moss) which was my special request.

To make this dish, I first braised the mushrooms which you can do for quite a few and reserve the leftovers for vegetable dishes later. If prepared carefully, these should be able to keep for a few days in the fridge.

Ingredients:
(List A)
- 15 dried mushrooms, rehydrated.
- 2 tablespoons of light soya
- half a tablespoon oyster sauce
- 1 teaspoon dark soya sauce
- 2 tablespoons chinese wine
- salt and sugar to taste

(List B)
- 1 carrot
- Facai, 50g soaked
- straw mushrooms 80g, blanched
- baby chinese cabbage or bok choy, blanched

Combine ingredients in list A and simmer under low heat in the mushroom water (water from the soaked mushrooms), until mushrooms are tender and fragrant, just before serving, put in the facai. Arrange ingredients in list B on a plate and dish the brasied mushrooms with facai over it.

Braised mushroom is very versatile and can be served with blanched vegetables for a fancy vegetable dish.