This is a simple and very popular Chinese New Year dish in Cantonese cuisine that roughly translates as "coins and greens." The pronunciation of lettuce in Chinese sounds similar to the pronunciation of "good fortune".
12 dried shiitake mushrooms
500ml hot water
2 tablespoons vegetable oil
1/2 teaspoon minced ginger
3 tablespoons oyster sauce
1 teaspoon sugar
1/2 teaspoon cornflour
125ml low salt chicken stock
2 medium garlic cloves, thinly sliced
1 medium iceberg lettuce, washed and leaves separated
1/2 teaspoon salt
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Combine hot water and shiitake mushrooms in a bowl; let them stand for 20 minutes. Strain mushrooms and save the liquid in another bowl. Rinse mushrooms. Remove and discard stems. Set aside.
Heat a wok over high heat. Add 1 tablespoon of oil then ginger; cook 30 seconds. Add reserved mushrooms; stir fry 1 minute.
Stir oyster sauce, sugar and cornflour in a small bowl; add into mushrooms. Add reserved mushroom liquid and stock; bring to a boil. Cover then reduce heat to medium-low and simmer 20 minutes or until the sauce is thickened. Remove from heat; keep warm.
Heat the wok over high heat. Add remaining tablespoon oil then the garlic; stir fry 10 seconds. Add lettuce; stir fry 2 minutes or until lettuce wilts. Add mushroom and salt; cook 2 minutes, then serve.