Spicy Spinach Stir-fried with Tofu Skin
2 sheets dried tofu skin, soaked in water 20 minutes and drained
15 g (1 cup) dried white fungus (optional), soaked for 30 minutes; drained
2 tablespoons oil
2 cloves garlic, crushed
3 slices fresh ginger
1 red finger-length chili, halved lengthwise, deseeded, and sliced
1 onion, thinly sliced
1 carrot, peeled and thinly sliced
½ teaspoon salt
1 teaspoon sugar
2 tablespoons water
1 teaspoon black Chinese vinegar
225 g (8 oz) spinach, rinsed well, thick stems removed, leaves cut into segments 1 teaspoon freshly ground black pepper
2 teaspoons sesame oil
1 Slice the soaked tofu skins into strips. Shred the soaked fungus, if using. Set aside.
2 Heat the oil in a wok over high heat 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.
3 Stir in the salt, sugar, and 2 tablespoons of water. Cover with a lid, reduce the heat to low, and cook for 6 minutes.
4 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.
Serves 4
Preparation time: 20 mins + 30 mins soaking time
Cooking time: 15 mins