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Netherton Foundry Spun Iron Wok
We love grabbing a wok for a quick & healthy stir fry, but as this dish demonstrates, your wok does comfort food too. This is a favourite of Sally from our Balham store's. Originally from Hong Kong, Sally is rightfully proud of the Chinese classics. It's a gentle, warming dish, and the firm tofu adds a gorgeous chewy texture!
Pak Choi should be easy to get at this time of year. Ours were grown in Hampshire!
INGREDIENTS
Pak choi - (2 heads) or seasonal greens such as broccoli (1 small head)
Tofu (firm) - 1 block (approx 9cm x 9cm)
Chinese or shiitake mushrooms - 3/4
garlic - 3 glove
spring onions - 1/2 sprig
cornflour - 2/3 tablespoons
light soya sauce - 1 tablespoon
dark soya sauce - 1 teaspoon
oyster sauce - 1 tablespoon
salt - approx 0.5 teaspoon
sugar - 0.5 teaspoon
rice wine - 1 tablespoon
cooking oil
sesame oil
toasted sesame seeds
PREPARATION
•If using pak choy, cut each head into 4-6 pieces lengthways depending on size
(If using broccoli, cut into florets. Blanch in boiling water for 1 min and drain)
•cut mushrooms into strips (If using dried mushrooms, boil in water for 20 mins - keep this water if want to substitute oyster sauce)
•cut tofu into rectangles of approx 3cm x 2cm
•cut spring onions into shreds
•toast sesame seeds
METHOD
1. Pan fry tofu in little oil till golden on both sides & set aside
2. Add little cooking oil to wok & stir fry vegetables for a couple of mins until cooked but still crunchy. Place in a serving bowl
3. In a wok, add oil & garlic, stir fry for a few secs
4. Add mushrooms & rice wine & stir fry for about a minute
5. Add 400ml of water
6. Add salt, sugar, light soy & oyster sauce
7. Bring to the boil
8. Make up the cornflour with water to form a runny solution
9. Add to wok to thicken the sauce, stirring constantly to desired consistency
10. Reduce heat on the hob, add the tofu & braise for a couple of mins
11. Switch off the heat
12. Add dark soya, spring onions & sesame oil
13. Transfer from wok onto the cooked veg
14. Sprinkle with sesame seed before serving
Serve with jasmine rice and green tea
Enjoy!
Sally @ Season Balham
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