Serves : 4
Preparation time:
20 minutes+ 30 minutes soaking time
Cooking time: 15minutes
Ingredients :
2 sheets dried tofu skin, soaking in water 20 minutes and drained
15g (1 cup) dried white fungus (optional), soaked for 30minutes; drained
2 tablespoons oil
2 cloves garlic, crushed
3 sliced fresh ginger
1 red finger-length chili, halved lengthwise, deseeded, and sliced, deseeded, and sliced
1 onion, thinly sliced
1 carrot, peeled and thinly sliced
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons water
1 teaspoon black Chinese vinegar
225g (8 oz ) spinach, rinsed well, thick stems removed, leaves cut into segments
1 teaspoon freshly ground black pepper
2 teaspoon sesame oil
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Method :
- Slice the soaked tofu skin into strips. Shred the soaked fungus, if using. Set aside.
- Heat the oil in a wok over high until very hot, and stir-fry the garlic, ginger, chilies, and onion for 2 minutes. Add the tofu skin, fungus and carrot. Stir-fry for a further 1 to 2 minutes.
- Stir in the alt, sugar, and 2 tablespoons of water. Cover with a lid, reduce the heat to low, and cook for 6 minutes.
- Add the vinegar, stir to mix, and put in the spinach, black pepper , and sesame oil and stir-fry for another 3 minutes or until the spinach is wilted and the stalks are cooked through.
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