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AKwan’s Kitchen: How To Make Dried Oysters with Black Moss and Mushrooms (蠔豉髮菜冬菇)

Happy Lunar New Year of the Horse everyone! We’re back in AKwan’s Kitchen! This week, we’re making a traditional Cantonese dish for the new year. Dried oysters with black moss is typically eaten around the Chinese New Year because of its auspicious connotations: the Chinese pronunciation for dried oysters sounds like the Chinese phrase for “good happenings” and the Chinese pronunciation for black moss sounds like the phrase for “good fortune.”

Full written recipe after the jump.

– 8 dried oysters
– 8 dried mushrooms
– black moss
– 1/2 head of lettuce
– 1 tbsp dark soy sauce
– 2 tbsp oyster sauce
– 2 tsp white pepper powder
– 1 tsp sesame oil
– 1 tbsp cornstarch
– 1 tbsp water
– 5 cloves garlic
– 1/2 knob ginger

0.) Prep work: be sure to soak and rehydrate the dried oysters and mushrooms in some water for at least an hour and soak the black moss for at least 10 minutes before beginning.
1.) Chop and mince the garlic cloves.
2.) Slice the ginger into about 2-3 slices.
3.) After soaking, drain and rinse dried oysters and black moss in some clean water to get rid of any dirt and grit.
4.) Take mushrooms out of water but save soaking water for later use.
5.) Heat some oil in a pan or wok.
6.) Add in garlic and ginger.
7.) Add in oysters and stir-fry for a few seconds.
8.) Add in mushrooms and soy sauce, oyster sauce, white pepper powder, and sesame oil; stir-fry to mix well.
9.) Add in mushroom soaking water to cover completely and cover wok/pan with lid; let simmer for 30 min or until oysters and mushrooms are soft.
10.) Add in black moss and lettuce; cover with lid and let simmer for another 5 minutes or so.
11.) Lastly, add in some cornstarch and water mixture to thicken sauce.
12.) Serve mushrooms and oysters on top of a bed of lettuce.

Enjoy. Nom nom nom!

Good luck!


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