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Ho si fat choy (dried oysters with black moss)
Braised dried oysters and shiitake with vegetarian black moss, on lettuce, for good business
Ho si fat choy is the Cantonese Lunar New Year dish that every shopkeeper in Hong Kong wants on the table: ho si (dried oysters) sounds like 'good business' and fat choy (black moss) sounds like 'get rich'. Wild fa cai is now banned from harvest in China because gathering it damaged the grasslands, so this recipe uses the widely sold 'vegetarian black moss' substitute, which looks the same; you can also leave it out and the dish is still delicious. The dried oysters are soaked and slowly braised with shiitake until plump, chewy and deeply savoury, in a glossy oyster-sauce gravy. Serve it piled on blanched lettuce with steamed rice. Chef's tip: rinse the soaked oysters under running water, rubbing each one, to wash out any grit hiding in the folds.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the braise
- 7 oz dried oystersabout 16, soaked in cold water for 2–3 hours
- 8 dried shiitake mushroomssoaked 2 hours, stems removed; keep 250 ml of the soaking water
- ⅓ oz vegetarian black moss (fat choy substitute)soaked 15 minutes; or leave out
- 1 oz fresh gingersliced
- 4 cloves garlicsliced
- 2 tbsp neutral oil
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 2 tsp cornflourmixed with 2 tbsp water
- 1 tsp sesame oil
To serve
- 1 iceberg or romaine lettuceleaves separated
- 2 spring onions (optional)cut into lengths
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Method
0/8 doneStep 1: Drain 7 oz dried oysters and rinse each under running water, rubbing gently to wash out sand and grit. Common mistake: skipping this; a single gritty oyster spoils the dish.
8 minStep 2: Put the oysters in a small pan with half the 1 oz fresh ginger, cover with fresh water, bring to the boil and simmer for 5 minutes to remove the strong fishy edge. Drain.
8 minStep 3: Heat 2 tbsp neutral oil in a clay pot or heavy saucepan over a medium heat and fry the remaining ginger and 4 cloves garlic for 1 minute until golden and fragrant.
2 minStep 4: Add the oysters and 8 dried shiitake mushrooms and stir-fry for 2 minutes, then add the mushroom soaking water, 2 tbsp oyster sauce, 1 tbsp light soy sauce and 1 tsp sugar. Bring to the boil.
4 minStep 5: Cover and simmer over a low heat for 40 minutes, turning once, until the oysters are plump and tender and steaming hot right through to the centre, and the sauce has reduced by half.
40 minStep 6: Rinse ⅓ oz vegetarian black moss (fat choy substitute) and squeeze dry, add it to the pot and simmer for 3 minutes.
3 minStep 7: Stir in 2 tsp cornflour and simmer for 1 minute until the sauce turns glossy and clings to the oysters. Drizzle with 1 tsp sesame oil.
2 minStep 8: Blanch 1 iceberg or romaine lettuce in boiling water for 20 seconds, drain well and spread on a plate. Spoon the braise on top, scatter with 2 spring onions and serve hot.
3 min
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 21 g
- Carbs
- 16 g
- Fat
- 11 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ho si fat choy (dried oysters with black moss) take?
- About 90 minutes in total: 25 minutes to prepare and 65 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of dried shiitake mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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