Smoky Wok

This is a simpler version of a popular festive Chinese dish.  Plump, succulent mushrooms braised with Chinese cabbage in a chicken broth flavoured mainly with oyster sauce.  It is rather important however to use a claypot for this dish if you can.  A claypot helps retain heat better and you can just serve the dish directly from the claypot at the table if you wish.  Not sure about you, but I welcome less dishes to wash anytime!



I can't believe that Chinese New Year is coming up so soon.  Time REALLY flies.  So if you're in the mood for a festive dish without all the trappings e.g. dried oysters, abalones and the like do give this humbler version a try.  No less delicious I must add.  It is quite important to stir-fry the mushrooms with garlic until fragrant before placing into the clay pot for braising.  The extra step makes a big (positive) difference.

This recipe is part of my Yuen Chun Recipes, an ongoing project on this blog.


Serving suggestion: with steamed rice

Ingredients:

12 good quality shiitake mushrooms (I used dried ones)
1/2 head nappa cabbage
6 cloves garlic, roughly chopped
4 stalks green onions, save green parts for garnish

Sauce:
1/2 cup chicken broth
2 tablespoons oyster sauce or to taste
1 teaspoon light soy sauce
Dash of sugar
Dash of salt

Method:

Firstly, heat wok until almost smoking.  Add 3 tablespoons oil and swirl to coat.

Turn heat to medium and add garlic.  Stir around briskly until aromatic. Add green onions (white part). Add mushrooms.  Fry for about 2 minutes.  Remove and set aside.

Prepare clay pot for braising.  Add the mushrooms and green onions from earlier.  Pour in sauce.  Braise on low heat for about 20-30 minutes or until mushrooms turn soft.  Add cabbage.  Cover and cook for another 5-10 minutes depending on how soft you prefer your cabbage.

Do a taste test and add more salt or oyster sauce if required.  Serve hot.