- 1 tbsp vegetable oil
- 1 tbsp ginger, cut into julienne
- 1 garlic clove, crushed
- 150 gm firm tofu, cut into cubes
- ½ quantity <b><a href='http://www.gourmettraveller.com.au/char-siu.htm'>char siu</a></b>, 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
- 1Heat 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.