Ingredients Jump to Instructions ↓

  1. 4 2 tablespoons 2 cloves

  2. 3 slices 2 1 medium 2 clumps

  3. 2 sheets

  4. 1 small 1 teaspoon 1 teaspoon 1 teaspoon 500 g 1 teaspoon 2 teaspoons Oil Garlic, smashed and peeled Ginger Fresh red chilies, halve lengthwise, seeded, then halved again White or yellow onion, halved cut into 1/2 cm slices Dried white fungus, soaked in cool water for 30 minutes, shredded (reserve 2 tablespoons of the soaking liquid) Dried tofu skin, soaked in cool water for 20 mins. Carrot, peeled and thinly sliced Sea salt Raw sugar White rice vinegar Spinach, rinsed well and cut into segments Black pepper Sesame oil

Instructions Jump to Ingredients ↑

  1. : Heat the oil in a wok until smoking hot, then fry garlic, ginger, chilies and onion for 2 minutes. Add the fungus, tofu skin and carrot. Stir fry for a further 1 to 2 minutes. Stir in the sea salt, raw sugar and the reserved 2 tablespoons fungus water. Cover with a lid, lower heat and simmer for 6 minutes. Add vinegar, stir to mix, then put in the spinach, black pepper and sesame oil. Stir fry for another 3 minutes or until the spinach is wilted and the stalks cooked through. Serve with steamed rice.


Send feedback