Mushroom Fatt Choy

I make a mushroom, dried oyster and fatt choy dish every year for Chinese New Year using a recipe handed down from our old Cantonese 妈姐 who used to stay with us. But this is the first time since starting this blog that I've gotten down to documenting it.

It starts with some advance planning. First, I soaked a bowl of dried mushrooms a couple of days before hand.
As well as dried oysters, and abalone strips
The abalone strips looked like this after being soaked for 2 days
The mushrooms need to be coated with some oil and sugar.
And the abalone strips sliced up too.
You need some belly pork, the fattier the better
Fry the belly pork strips with garlic
Then throw everything else in
Threw in all the juices from the soaking with a bit of chicken stock, and let it stew.
In the meantime, I cooked the fatt choy in another pot.
This was what it looked like after a couple of hours
Cornstarch helps to thicken it
Laying out the fatt choy
The final product - really ugly, but oh so yummy.