Currently the babe is going through the most epic clingy, needy phase.
Pros: I have no time to eat
Cons: I have no time to eat
Pros: my biceps as she refuses to be put down
Cons: she refuses to be put down
And cue cooking, eating and washing up with one hand #mumlife
Garlicy Chinese Greens With Tofu or Pork
Serves 4-6
Ingredients
- Vegetable or coconut oil for the wok
- 250g firm tofu OR 250g pork mince
- 5 cloves thinly sliced garlic
- 4 handfuls of greens – see below
- 3tbs Chinese rice wine
- 3tbs fish sauce
- 1/4 cup soy sauce
- 1/8 cup oyster sauce
- 1tbs sugar
- 2tbs Sriracha – chilli sauce
I used one handful each of the following:
- Chinese broccoli, broccoli, green beans, cabbage
Method
Start by having all your garlic and greens chopped and ready to go and your sauces out of the pantry. If you’re eating this with rice or noodles, get it cooking/them ready now also.
Team pork:
Drizzle a little oil into the wok and get it on the highest heat you have. Once the oil is smoking a little add your pork mince and fry up until brown then add your garlic.
Team tofu:
Cut your tofu into little squares. Get a wok or big non stick pan on the highest heat and heat up a big glug of oil – approx 1/4 cup. You need this to fry the tofu so it remains firm and holds together. Once you have almost all sides of your tofu golden and fried add the garlic.
All together now:
Continue working your wok until the garlic is starting to smell amazing and is becoming golden then add all your greens. Making sure that you still have your heat on the highest possible begin to add all the sauces/remaining ingredients. Stir, stir, stir until your veggies are cooked and then taste. You can always alter the flavour by adding smidgens of each sauce until you’re happy but these measurements should serve you well!
Kitchen notes...
As with any of my tofu recipes, firm is key!! Silken tofu (Japanese style) will absolutely not work here. I buy this brand if you’re still unsure.
