Wednesday, January 4, 2012

Stir Fried Greens with Char Sui

This recipe is more complicated than I like to cook everyday but tastes so good it is worth doing for a special occasion, or just substitute those hard-to-find ingredients for a deliciously quick dinner.

Cooking Time Prep time 15 mins, cook 5 mins

1 tbsp vegetable oil
1 tbsp ginger, cut into julienne
1 garlic clove, crushed
150 gm firm tofu, cut into cubes
½ quantity char siu, hung overnight in the fridge

1 bunch Chinese greens such as Chinese kale, coarsely chopped
50 gm black fungi, coarsely torn
2 tbsp light soy sauce
1 tbsp each oyster sauce and Shaoxing wine
1 tsp Chinese roasted chilli paste (see note)
For seasoning: few drops of sesame oil and a pinch of white pepper, for seasoning 
Heat oil in a wok over high heat, add ginger and garlic, stir-fry until fragrant (10 seconds), add tofu and toss to coat, add char siu and greens, stir-fry until greens wilt (1-2 minutes). 

Add fungi, soy sauce, oyster sauce, Shaoxing and chilli paste, stir-fry to combine (1 minute).
Transfer to a platter, season with oil and white pepper.
Serves 4

Note Chinese roasted chilli paste is roasted chilli flakes in oil; it’s available from Asian grocers.
The paste is also sold with added salted black beans, dried fish or peanuts; you can use any of these pastes.

By Lisa Featherby

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