Fortune Platter of Sea Cucumber, Oysters and Mushrooms with Black Moss
The perfect platter for a prosperous year ahead.
|10 pieces||dried oysters|
|8 pieces||Shiitake mushrooms, soaked to soften|
|1 (medium) or 200 g||Sea cucumber, pre-soaked and sliced thickly, about 3 – 4 cm thick|
|3 g||Black moss, soaked|
|2 pieces||dried scallops, soaked|
|100 g||sugar snaps or snow peas, ends trimmed|
|1 tablespoon||cooking oil|
|3 stalks||coriander leaves, for garnishing|
|Seasoning (mix together):|
|2 tablespoons||MAGGI® Oyster Sauce|
|2 tablespoons||MAGGI® Concentrated Chicken Stock|
|½ teaspoon||dark soy sauce|
|1 teaspoon||sesame oil|
|1 teaspoon||MAGGI® CUKUPRASA™|
|1 tablespoon||Shao Xing wine (optional)|
|Thickening (mix together):|
|1 teaspoon||corn starch|
- Heat oil and fry ginger until fragrant. Add mushrooms, dried oysters, dried scallops and sea cucumber. Stir well for a minute then add in seasoning. Pour in water and bring to a boil.
- Simmer on low heat for 30 – 45 minutes until sea cucumber is softened. Add black moss and sugar snaps. Simmer for another 3 – 4 minutes. Mix in thickening and stir well.
- Dish out and garnish with coriander leaves.