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.
- 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
- 1Heat 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.
- 2Carefully stir through tofu without breaking it up, and serve with rice.