Tuesday, April 30, 2019


This is a lovely vegetarian dish which is tasty, delicious to serve with rice and porridge.  I have prepared this twice, then only decided to share it here.  It is an easy and simple dish for the family, economical too.
Awesome dish, the mustard stems are crunchy and tasty, not salty, while the fried tofu absorbs the flavours well.  Enjoy it!
Fully agree with the chef Irene Yong the taste is surprisingly good!  Below is the description she generously shared about mustard stems [Szechuan Vegetables/Cai Choy]:
"Preserved Mustard Stem" has a crisp texture, delicious flavor, rich nutrition, a special flavor, special sour taste and savory taste, crisp and refreshing, rich in protein, carotene, dietary fiber, minerals, etc. and 17 kinds of free amino acids such as glutamic acid, aspartic acid and propionic acid."
Honestly, I am not aware of this.
Recipe adapted from Irene Yong's Recipe with modifications
1 piece tofu - cut into thick slices and fried
100 gm Szechuan vegetables [榨菜] - cut strips and soaked for 5 minutes, rinsed and drained
Some shredded ginger, red carrot and red chilli
Some shredded wood ear fungus [can omit]
oyster sauce, light soy sauce, pepper to taste
some sesame seed oil
some cornstarch water for thickening

  1. Pan fry tofu slices in a non stick wok until crispy at the edges and golden brown. Dish up.
  2. Using the same wok, saute ginger until aromatic before adding in the remaining ingredients.
  3. Stir fry well for several seconds. Add in fried tofu, seasoning and some water. Bring to boil.
  4. Thicken with cornstarch water, drizzle in some sesame oil and pepper.
  5. Dish up to serve.

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