Choi sum in a ginger-garlic-wine sauce

2 Aug

After eating at the HK Diner, I’ve been wanting to duplicate the choi sum dish that we had there.  It was stir-fried choi sum in garlic, ginger and rice wine.  It was lovely and very light.  Something I could snack on really.

So I haven’t really eaten rice in a while.  And just eating vegetables was probably not going to be filling enough.  I went to the Oriental Supermarket last night and bought a few things.  We’ve been wanting to have fried tofu so I thought it would be a good way to fill out the vegetable dish I was planning in my head.

It turned out amazing so I thought I’d share the recipe!

Choi sum & tofuIngredients

  • 400g choi sum (or chinese broccoli) or tenderstem broccoli (or purple sprouting broccoli)
  • 200g fried tofu cubes
  • 15g ginger root, peeled, cut into thin strips
  • 5 large cloves of garlic
  • 4 tbsp rice wine
  • 1 tbsp oyster sauce
  • 1 tbsp vegetable oil
  • 100ml water
  • salt and pepper to taste

 

  1. With a pestle and mortar (or a food processor, but a pestle and mortar is infinitely more cathartic!), pound the ginger and garlic to a paste.
  2. In a wok or sautee pan, heat the oil.  Sautee your garlic-ginger paste until garlic starts turning golden brown.
  3. Add rice wine and simmer for about 2 minutes.  Turn down the heat to medium to low making sure that the rice wine doesn’t dry out completely.  Add the oyster sauce and and half the water.  Simmer for another minute.  Add the broccoli.  Cook for about 3 minutes covered.
  4. When the vegetable turns bright green, add the rest of the water and simmer for 2 minutes.  Add the tofu, making sure you toss the vegetables and tofu so that the tofu is covered in the ginger and rice wine sauce.
  5. Simmer for a further 5 minutes, covered.  Serve.
  6. Will feed 2-3 without rice, 4-5 if served with rice.

Look, Ma!  No rice! 🙂

 

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