金裝髮菜 (2 oz/包)
Black Moss/ Fa Cai (2 oz/bag)
Black moss is a bacterium (Nostoc flagelliforme) that grows in specific parts of China.
Black Moss looks like dried hair tightly compressed together when raw. Once cooked, it resembles silky, luscious hair. Also known as fat choy which sounds like “good fortune” in Cantonese: gong hei fat choy! thus making it a favorite during Chinese New Year. Besides bringing in good fortune, it brings health benefits. . . [eaten in small amounts] It is low in fat and cholesterol and is often thought to be quite nutritious. It’s effect is cooling in nature, reducing heat and phlegm. It is also said to contain high protein and carbohydrates, as well as aid the production of blood cells due to its high iron content. Babies, young children, and pregnant women should consume it with caution and in limited quantities. https://www.getdoc.com/black-moss-nutritional-value/
Braised Mushroom with Black Moss recipe
- 30g Black Moss
- 12 Dried Black Mushrooms
- (optional) 8-10 Dried Oysters / 1-2 Dried Scallop
- Soy Sauce
- Oyster Sauce
- 2 Scallions, cut to separate white and green parts
- 1-2 inches Ginger, sliced and smashed
- 1 tbsp Corn Starch
- 1 tsp Sugar
How to Make:
- Gently rinse off any dirt on the dried mushrooms and then soak them for a few hours, or preferably overnight. Reserve the mushroom water.
- Take the now-rehydrated mushrooms out, give them a little rinse and cut the stem off.
- Marinate the mushrooms with a little splash of oil, a tablespoon of soy sauce, a tablespoon of oyster sauce, sugar, and cornstarch. Give each mushroom a quick little “massage” to get the marinade in. Set aside for 15 minutes.
- Soak the Fat Choy [black moss] for 15 minutes. Separately, soak the dried oysters for 15 minutes as well if using. Make sure you rinse through the oysters properly to loosen any dirt or particles. Discard the water.
- Heat the pot with 1-2 tablespoons of oil over medium-high heat. Fry the ginger until fragrant. Briefly smash the white parts of the scallions and then add it into the pot. Cook for 1-2 minutes until slightly caramelized.
- Add in the mushrooms and stir-fry for 1-2 minutes. Stir in soy sauce and oyster sauce, a tablespoon each.
- Pour in half of the reserved mushroom water and then add in more water until it’s covering the food. Put the lid on, reduce to medium heat and let simmer for 10 minutes.
- Stir in dried oysters / dried scallops (if using) and stir-fry for another minute.
- Next, add in the fat choy [black moss] and gently mix everything together. Add more water and simmer for 20 minutes, covered.
- Uncover, turn the heat back up to high. The liquid should have been reduced by now. Stir in the sliced green parts of the scallions. Mix and turn the heat off. Serve immediately.