Garlic2 cloves, crushed, peeled and roughly chopped
Ginger1 inch piece of fresh root, peeled and grated
Red cayenne chilli1, deseed one half and leave seeds in other half, sliced
Fried tofu pieces200g, slice in half
Baby pak choy350g leaves, washed, leaves separated, drained
Shimeji mushrooms1 small handful, slice the ends
Cold water2-3 drops
Vegetarian oyster sauce2 tablespoons
Shaohsing rice wine1 tablespoon
Low sodium light soy sauce1 tablespoon
Rice vinegar1 tablespoon
Toasted sesame oil1 tablespoon
Spring onion1 large, greens sliced, used for garnish
Prepare the garlic, ginger and chilli. Prepare all the rest of the ingredients.
Heat a wok over high heat and when wok starts to smoke, add the groundnut oil. Give the oil a swirl and then add the garlic, ginger and chilli and cook stirring for a few seconds before adding in the fried tofu pieces. Cook stirring for less than 1 minute and then add in the baby Pak choy leaves. Toss cooking for a few seconds and add in the Shimeji mushrooms. Then add a few dashes of cold water around the edges of the wok to create some steam to help the vegetables cooks. Make a well in the centre of the vegetables and season with the vegetarian Oyster sauce, Shaosing rice wine, low sodium light soy sauce, clear rice vinegar and toss the vegetables in the sauces and coat them well.
Lastly season with toasted sesame oil and take off the heat. Transfer to a serving dish and serve with steamed Jasmine rice.