Wednesday, June 17, 2009

Hollow stem vegetables with fermented tofu

This is a very basic recipe, but to do it well, it has to be done right. Combined with my parents' and relatives' secrets, and my own experiments, here is what I've found works best.

1 bunch of hollow stemmed vegetable (sometimes called Chinese water spinach or Ong-Choy) Make sure the bunch is very fresh, with no wilted leaves.
4–5 cubes of fermented tofu (see pic below):

(Made in Taiwan. See?)
5 tbs olive oil
3 cloves of garlic
white pepper
a small sprinkle of Hondashi:Separate the stems from the leaves. Cut the stems into 1 inch sections. Soak stems and leaves in two different bowls for 1 hour. Wash and strain both, then pat dry with paper towels.

Mash and cut garlic into chunks. Heat the olive oil in a wok, and throw in the garlic until the oil is very very hot, but make sure to not burn the garlic. Throw in the stems. Stir and coat the stems in the oil. Cook for 3 minutes until the stems turn a bright green color. Add 2 cubes of the fermented tofu and stir until veggies are coated in deliciousness.

Throw in the leaves and stir fry for 2 minutes. Add remaining fermented tofu. Stir until everything is fully coated. Just before you take it out of the wok, add salt, white pepper, and hondashi. Stir to fully flavor.



evicious said...

omg i LOVE this dish. You are making me so hungry!!!

amychien said...

Yay! Make it!!