1 tbspvegetable oil1 tbspginger, cut into julienne1garlic clove, crushed150 gmfirm tofu, cut into cubes½ quantity char siu, hung overnight in the fridge1 bunchChinese greens such as Chinese kale, coarsely chopped50 gm black fungi, coarsely torn2 tbsplight soy sauce1 tbspeach oyster sauce and Shaoxing wine1 tspChinese roasted chilli paste (see note)For seasoning:few drops of sesame oil and a pinch of white pepper, for seasoningTo serve:steamed rice
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.