Spinach with Mushrooms and Tofu Skins

Name: Spinach with Mushrooms and Tofu Skins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 2 sheets dried tofu skin, soaked in water for 20 minutes and drained; 1 cup (½ oz/15 g) dried white fungus mushrooms (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 (optional); 1 onion, thinly sliced; 1 carrot, peeled and coarsely grated; ½ teaspoon salt; 1 teaspoon sugar; 2 tablespoons water; 2 tablespoons water; 1 teaspoon black Chinese vinegar (see note); 8 oz (250 g) spinach, rinsed well, thick stems removed and sliced; 1 teaspoon freshly ground black pepper; 2 teaspoons sesame oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Wok Cooking Made Easy

By Nongkran Daks

Published 2007

About

Ingredients

2 sheets dried tofu skin, soaked in water for 20 minutes and drained
1 cup (½ oz/

Asia
Main course
Vegan
Gluten-free

Method

Slice the soaked tofu skins into strips. Shred the soaked fungus, if using. Set aside.
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.
Stir in the salt, sugar, and 2 tablespoons of water. Cover with a lid