Stir-Fried Dried Oyster and Vegetable Medley

Why people make this dish

Dried oysters carry glycogen along with a range of amino acids, minerals — calcium, phosphorus, zinc — vitamins and phospholipids, and oysters caught in October–November hold the most glycogen of all. Once sun-dried, their oyster aroma deepens, and they have long been treasured as a fine food for expectant mothers, traditionally thought to support a baby’s growth while warming the centre, tonifying deficiency and nourishing yin and blood. This “stir-fried dried oysters with vegetables” is a tasty everyday dish: the oysters are steamed soft first, then diced and stir-fried with whatever vegetables you like — gentle enough that even those with weak digestion can enjoy it without feeling heavy.

Who it suits / who should be cautious

• Suits pregnant and postpartum women, including those with weak digestion
• Dried oysters are also traditionally used as a food for those with anemia, and nursing mothers eat them to support milk supply
• A balanced everyday dish; eat in moderation

Why these ingredients (the food-therapy logic)

• Dried oysters (hao chi): Traditionally warm the centre, tonify deficiency and nourish yin and blood; prized as one of the best calcium-rich foods and associated with supporting the mind and brain.
• Shiitake, dried tofu, carrot, Chinese kale: A colourful, nourishing vegetable base that keeps the dish light and easy to digest.
• Ginger: Adds warmth and balances the dish.

Ingredients (2 servings)

Ingredient	Amount	Notes
Dried oysters	8	Soak, rinse, steam ~30 min until soft, dice
Dried shiitake, diced	4
Firm dried tofu, diced	2 pieces
Carrot, diced	to taste
Chinese kale stems, diced	to taste
Minced ginger	to taste
Seasoning	to taste

Method

1. Soak and rinse the dried oysters, then steam about 30 minutes until soft; cut into coarse dice.
2. Heat oil and fry the minced ginger until fragrant; add the diced oysters and stir-fry until aromatic.
3. Add carrot, dried tofu and Chinese kale in turn; splash in a little wine.
4. Add seasoning and a little water; cook until the liquid reduces, then plate.

Bro Niu’s tips

Dried oysters are among the best calcium-rich foods and are traditionally said to support the mind. When buying, choose dry, fragrant “golden oysters” or mountain-dried oysters for the best flavour.

Community questions answered (selected)

• Q (KK): I’m 14 weeks pregnant and want to make fish soup. Is snakehead fish unsuitable in pregnancy? Which soups are not too “heaty” and fine through pregnancy? Bro Niu: Fresh fish soup is good throughout pregnancy — small sea fish or freshwater fish, the more varied the better. Snakehead is fine. The only caution: after a caesarean, avoid it for the first 2 weeks so the incision heals without raised tissue.

• Q (Li): I’m newly pregnant with mild anemia and cold hands and feet. Can I eat lamb, and what soups are good? Bro Niu: A moderate amount of lamb is fine in pregnancy. For anemia with cold extremities, e jiao (donkey-hide gelatin) is the great blood-builder and also settles the pregnancy — buy e jiao powder from a reputable shop and stir 2 teaspoons into a warm nourishing soup. Red date and ginger-sugar tea is also good for building blood and dispelling cold.

• Q (Joy): My pregnant daughter (12 weeks) is nauseous with little appetite and looks pale. Can I make her beef soup? Bro Niu: Try ~11 g perilla leaf (zi su ye), 3 slices ginger and a little brown sugar in 3 bowls of water reduced to 1, to help ease nausea and settle the pregnancy. A clear chicken or lean-pork essence suits her; beef essence is fine for her.

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Published November 15, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.