Stir-fried greens with char siu

AT A GLANCE

  • Serves 4 people

  • 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
01   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.

Topics:

TOFU, FUNGI, SUMMER, GINGER, CHINESE, MAIN, SALAD, KALE, BEEF

Recipe:

LISA FEATHERBY

Photography:

JAMES MOFFATT

Styling:

LISA FEATHERBY

FEATURED IN

Jan 2012

Jan 2012

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