Stir-fried greens with char siu
Search for similar recipes...
Serves
4
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
|
|
To serve:
|
steamed rice
|
|
1
|
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.
This recipe is from the January 2012 issue of Australian Gourmet Traveller.
RECIPE Lisa Featherby
PHOTOGRAPHY James Moffatt
STYLING Lisa Featherby