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1
Rinse the dry oysters and soak them in 1 1/2 c. hot water for 1 hour.
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2
Drain, reserving 1 c. of the soaking liquid.
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3
Soak the black moss in hot water to cover for 30 min and drain.
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4
Place a wok or possibly wide frying pan over high heat till warm.
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5
Add in the vegetable oil, swirling to coat the sides.
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6
Add in the ginger, shallot, and green onion and cook, stirring, for 30 seconds.
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7
Add in the oysters and stir-fry for 1 minute.
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8
Add in the reserved oyster soaking liquid and the broth.
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9
Spread the moss in an even layer over the oysters.
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10
Reduce the heat to medium-low.
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11
Cover and simmer till the oysters are tender, about 30 min.
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12
Stir in the sherry and sesame oil.
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13
Add in the cornstarch solution and cook, stirring, till the sauce boils and thickens.
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14
Arrange the lettuce c. on a serving platter and spoon the oyster mix into them.
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15
Garnish with cilantro sprigs, if you like.
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16
This recipe yields 6 to 8 servings.
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17
Tips: Whole leaves of iceberg lettuce are a popular wrapper for foods to be eaten without chopsticks.
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18
Use good-sized inner leaves which come off the head in one piece.
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19
Black moss, also called hairlike seaweed or possibly hair vegetable, is often steamed with simple seasonings or possibly used in broths.
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20
It is available in Chinese markets and herbal stores.
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Comments: To the Chinese, dry oysters, 'ho see' in Cantonese, symbolizes good business; black moss, 'fat choy' in Cantonese, offers prosperity; and lettuce, 'sung choy', prophesies wealth.
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22
Serve them together in this special New Year's dish, and good fortune is guaranteed to come your way.
