Stir-fry Fu Gui Cai and Stuffed Mushrooms with Black Moss

(serves: 3-4 | Preparation: 15 minutes | Cooking: 10 minutes)

Ingredients:
6 - 8 Dried Medium Chinese Mushrooms, soaked in hot water till soften
150g Minced Meat
10g Black Moss(发菜), pre-soaked in water
10 Gingko Nuts
1 Floret of Fu Gui Cai(富贵菜)
Some Wolfberries
1 Red Chilli, sliced
3 Slices Ginger
3 Cloves Garlic
1 Teaspoon Cooking Wine
1 Teaspoon Cornflour + 1 Tablespoon Water, mixed well

Seasoning:
1 Tablespoon Oyster Sauce
1 Teaspoon Cornflour
1/2 Teaspoon Sesame Oil
1/2 Cooking Wine
Dash of Pepper

Sauce:
100ml Water
3 tablespoons Oyster Sauce
1 Teaspoon Sugar

Method:-

1. Mix minced meat, black moss and seasonings together and set aside to marinate for at least 10 minutes if time permit.

2. Stuff about 1 tablespoon of the minced meat mixture into the pre-soaked mushrooms.

3. Preheat Happy Call pan with about 1 tablespoon of oil and fry the stuffed mushrooms for about 1 minutes each side or until cooked. (HCP close but don't lock) Remove and set aside.

4. Add in another 1 tablespoon of oil to saute ginger and garlic till fragrant before adding in the Fu Gui Cai (remove the leaves from the floret, reserved 1/4 of the last portion to act as flower), chilli and gingko nuts. Close the pan and let it cook for another 1 minute before giving it a quick stir and close the pan for another 30 seconds.

5. Next add in the cooked stuffed mushrooms together with the sauce mixture and give the mixture a quick sit-fry and simmer on low heat for another 30 seconds before removing the vegetables.(arrange the vegetables in the middle of the plate)

6. Lastly with the mushrooms and gingko nuts still remains in the pan, add in corn star mixture and cooking wine and wolfberries, mix well with all the ingredients.

7. Remove and arrange mushrooms on serving plate around the fu gui cai. You can also decorate the mushroom with the wolfberries shown above.