Stir-Fried Snow Peas and Tofu

Name: Stir-Fried Snow Peas and Tofu
Yield: Makes 2 servings as a main dish or 4 to 6 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: ⅔ cup chicken broth, homemade or purchased, or vegetable broth; 2 tablespoons Chinese rice wine (shaoxing) or dry sherry; ⅛ teaspoon ground white pepper; ⅓ cup dried black fungus, such as cloud ears; 2 teaspoons cornstarch; ½ teaspoon salt; 8 ounces fried tofu or pressed tofu; 6 ounces snow peas or sugar snap peas, strings removed; 1 tablespoon vegetable oil; 1 teaspoon minced fresh ginger; ⅓ cup chicken broth, homemade or purchased, or vegetable broth

Preparation info

Makes
2
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

I love the mix of textures in this uncomplicated vegetarian Stir-fry—crisp edible-pod peas, lightly fried tofu, and crunchy black fungus. A light sauce ties the elements together.

Ingredients

Sauce

⅔ cup chicken broth, homemade or purchased, or vegetable broth
2 tablespoons Chinese rice wine

Asia
China
Meizhou
Main course
Dinner

Method

For the Sauce

In a small bowl, mix the broth, wine, cornstarch, salt, and white pepper.

For the Stir-fry

Rinse the fungus and place in a medium bowl. Cover with hot water and soak until soft, 15 to 20 minutes. Rinse well and squeeze excess moisture out of the fungus. Pinch out and