[Ingredients]
12 dried Chinese mushrooms, soaked overnight, and remove stems
16 dried oysters, soaked overnight
30g fatt choy (black moss), soaked for 15mins
2tbsp oil
10g sliced ginger
10g sliced garlic
200g roasted pork belly, cut into 1inch strips
2tbsp light soy sauce
2tbsp sesame oil
2tbsp oyster sauce
400ml chicken stock
1/2tsp sugar
1tbsp cornstarch + 2tbsp water
[Steps]
In a heated pan with oil, add in ginger and garlic. Stir-fry till fragrant.
Add in pork belly, followed by mushroom and oyster, stir well.
Add in soy sauce, sesame oil, oyster sauce, stock and sugar. Mix well and bring to a simmer.
Add fatt choy and mix well. Simmer covered for 20mins.
Add in cornstarch solution and stir well, cook till sauce thickens.
Place mushrooms around a serving dish forming a ring, and the remaining items in the center.
Adapted from The Meatmen Singapore