Stir-fried greens with char siu


You'll need

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 To serve: steamed rice

Method

  • 01
  • 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 and serve with steamed rice.

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.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2012

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