Name: Drunken corn and ginger stir-fry with silken tofu
Yield: 4
Ingredients: 2 tbsp vegetable oil; 15 gm ginger (about 3 cm), finely grated; 2 garlic cloves, thinly sliced; 2 corn cobs, kernels removed in big chunks; 125 gm baby corn, halved lengthways; 100 gm black fungus, coarsely chopped; 80 ml Shaoxing wine; 1-2 tbsp light soy sauce (or to taste); 2 tbsp chicken stock; ½ ` tsp cornflour mixed with 1 tbsp cold water; 2 spring onions, thinly sliced; 600 gm silken tofu, at room temperature, cut into 4cm cubes; Steamed rice, to serve

Why order in when you can whip up a stir-fry in half the time? Fresh corn brings the sweetness here, and a good slug of Shaoxing wine adds wonderful depth of flavour and gives the dish its name.

Ingredients

2 tbsp vegetable oil

15 gm ginger (about 3 cm), finely grated

2 garlic cloves, thinly sliced

2 corn cobs, kernels removed in big chunks

125 gm baby corn, halved lengthways

100 gm black fungus, coarsely chopped

80 ml Shaoxing wine

1-2 tbsp light soy sauce (or to taste)

2 tbsp chicken stock

½ ` tsp cornflour mixed with 1 tbsp cold water

2 spring onions, thinly sliced

600 gm silken tofu, at room temperature, cut into 4cm cubes

Steamed rice, to serve

Method

1.Heat oil in a wok over high heat until very hot. Add ginger and garlic and stir occasionally until fragrant (10-20 seconds). Add all corn and stir-fry until bright yellow and starting to become tender (2-3 minutes). Add fungus, Shaoxing, soy sauce, stock and cornflour mixture, bring to the boil, and cook, tossing occasionally, until corn is tender (2-4 minutes). Add spring onion and toss to combine. Season to taste with soy sauce and white pepper.

2.Carefully stir through tofu without breaking it up, and serve with rice.

Styling by Lisa Featherby

Styling by Jerrie-Joy Redman-Lloyd