Ingredients

• 20-30 dried Chinese mushrooms (soaked in hot water for at least 20 minutes, stems removed and discarded; reserve the soaking liquid)
• • 1 small carrot, peeled and sliced
• • 10 baby corns (optional)
• • 2-3 tablespoons oyster sauce
• • 2-3 teaspoons sesame oil
• • Salt and white pepper to taste
• • To thicken the sauce – 3 teaspoons cornflour, mixed with 3 tablespoons of water

Method

• In a saucepan, combine the soaked Chinese mushrooms, enough of the soaking liquid to cover the mushrooms, oyster sauce and sesame oil.
• Bring the mixture to a boil over medium heat.
• Once it reaches a boil, reduce the heat to low, cover the saucepan, and simmer for approximately 30-60 minutes or until the mushrooms are tender. The cooking time may vary depending on the type and size of the mushrooms you’re using.
• After the mushrooms have become tender, add the sliced carrots and baby corns to the saucepan. Stir well to combine.
• Bring the mixture back to a gentle boil.
• While stirring frequently, gradually add the cornflour mixture to the simmering sauce. Continue to stir until the sauce thickens to your desired consistency. You may not need all the cornflour mixture.
• Once the sauce has thickened, remove the saucepan from heat.
• Taste the dish and adjust the seasoning with salt and pepper.

Serve your Braised Chinese Mushrooms hot and savour the delightful flavours of this nostalgic dish, which holds a special place in our hearts as a family favourite for Chinese New Year.

My memories of the Chinese New Year

I hold dear the vivid memories of the enchanting days during Chinese New Year – our extended families joyfully congregating around dinner tables, engaging in cheerful and animated conversations. The kitchen was a lively hub, with the sizzling wok filling the air with tantalizing aromas. Rolling pins, hot frying oil, and the alluring sweet peanut pastries adorned with sesame and coconut beckoned, creating an irresistible temptation.

Flower markets during Chinese New Year, known as 花街 (Huā Jiē), were a delightful tradition. Families would flock to these vibrant street markets to handpick their festive decorations. Among the must-haves was a pot of kumquat (金橘), representing both gold (kum) and good fortune (quat 吉), ensuring a prosperous year ahead.

Blossoming peach (桃花) cuttings were equally sought after, symbolizing strength and vitality, as they showcased their beautiful blossoms, emerging gracefully from the depths of winter.
Chrysanthemums and peonies were also crowd favorites, with their large and colorful blooms, serving as powerful symbols of luck and prosperity. These flower markets not only adorned homes but also filled hearts with hope and joy during the Chinese New Year festivities.

As midnight drew near, we hurried back home to ignite our firecrackers. But there was this one memorable time when we were a bit late, and we found ourselves right in the midst of a firecracker storm as the clock struck midnight. The crackers and the occasional burst of dazzling fireworks painted the night sky with their brilliance. Amidst the loud crackles and the smoky haze, the laughter of children filled the air, creating an atmosphere brimming with sheer joy and boundless happiness. It was a magical moment etched in our memories.

On New Year’s Day, the streets were adorned with a quiet serenity, covered in a vibrant red carpet of paper remnants left behind by the firecrackers. The children rose early, eager to collect the occasional firecrackers that hadn’t ignited the previous night. With boundless enthusiasm, they scampered around, greeting their relatives with the auspicious phrase “goon he fa choi” (恭喜發財), which translates to “wishing you good fortune.”

In return for their heartfelt wishes, these young celebrants were handed red envelopes, each containing a sum of money. These red envelopes held not just currency but also the promise of countless snacks and treats to be enjoyed in the months to come, adding an extra layer of sweetness to the New Year’s festivities

Vegetarian meals

During the first few days of the new year, it was customary to enjoy vegetarian meals. Among the delectable dishes, my absolute favourite was the braised Chinese mushrooms, a delicacy rarely savoured at other times of the year. These mushrooms were artfully prepared with an array of dry and fresh vegetables, including lily buds, fungus, dry tofu sticks, hair vegetables (髮菜), and bamboo shoots. The tantalizing aroma of this dish still lingers in my mind, a fragrant memory of New Year’s traditions.

In the present day, I frequently prepare Chinese mushrooms, and it has become a beloved dish among our extended family. We cherish each opportunity to savor this culinary delight together, and it serves as a reminder of our gratitude for the abundance and joy we are fortunate to experience today.

Save