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2
tablespoons
2
cloves
3
slices
2
1
medium
2
clumps
2
sheets
1
small
1
teaspoon
1
teaspoon
1
teaspoon
500 g
1
teaspoon
2
teaspoons
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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
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Method :
-
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.
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