Dried Oysters Fat Choy with Mushrooms

A popular Cantonese style dish featuring auspicious ingredients with names signifying good business, prosperity and wealth.
Commonly added to soups and porridge, dried oysters instantly adds that flavour punch to any dish. Give your dried oysters and mushrooms a good soak overnight. Once re-hydrated, these shriveled pieces become plumper, tender and richer in flavour. Another feature ingredient of this dish is the Fat Choy. These fascinating “black moss” unfortunately may not be the most appealing description to portray food. But in contrast to its appearance, fat choy’s smooth fine strands, vaguely identical seaweed taste and its unique melt-in-the-mouth texture makes it lots of fun to eat.
Recreate this saucy, aromatic dish of wealth, full of auspiciousness with our foolproof recipe. Tecno with The Meatmen wishes everyone a prosperous Lunar New Year!
#themeatmensg #simple #delicious #tecno #HoSeeFatChoy

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Adjust Servings
16dried oysters
12dried Chinese mushrooms
30g of Fat Choy
2tbsp oil
10g sliced ginger
10g sliced garlic
200g roasted pork belly
2tbsp light soy sauce
2tbsp sesame oil
2tbsp oyster sauce
400ml chicken stock
½tsp sugar
Cornstarch solution (1 tbsp cornstarch with 2 tbsp water)



Soak dried oysters and Chinese mushrooms in separate bowl (overnight) in cold and hot water respectively.
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Soak Fat Choy in water for 15 minutes and drain and set aside
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Heat 2 tbsp oil in a work, add sliced ginger and garlic, stir fry until fragrant.
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Add roast pork belly, followed by soaked mushrooms and oysters and fry for another minute.
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Add light soy sauce, sesame oil, oyster sauce, chicken stock and sugar. Mix well and bring to simmer
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Add Fat Choy and stir it gently to make sure that it is submerged in the liquid
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Cover and reduce to simmer for 20 minutes.
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Thicken sauce with cornstarch solution and serve.
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