VEGETARIAN

Pak Choi Salad

Appetizers | Chinese cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

The amount of oyster sauce can be adjusted: its strong flavor may not be suitable for everyone.

Ingredients

Pak choi salad - 14.1 oz
Oyster Mushrooms - 7.1 oz
Herbed Tofu - 3.5 oz
Wheat Flour - 1.8 oz
Mild Chili Spice - ½ pieces
Garlic - 2 cloves
Oyster Mushrooms - 2 fl oz
Vegetable Oil - 1 fl oz

Step by Step guide

Step 1

Separate the pak choi into individual leaves, rinse them under water, and blanch for one minute. The easiest way to do this is to bring a small amount of water to a boil and dip the greens into it. Then transfer them to a bowl of ice water for a few seconds, and finally drain in a colander and pat dry.

Step 2

Cut the tofu into large pieces, coat them in flour, and fry in half of the vegetable oil for one minute on each side.

Step 3

In the same skillet, pour in the remaining oil, add the minced garlic and chili, and sauté for about a minute until fragrant. At this point, add the oyster mushrooms, keep them in the skillet for another minute, pour in half of the oyster sauce, and allow it to evaporate slightly.

Step 4

In a deep plate, arrange the salad, then place the tofu on top, with the oyster mushrooms positioned alongside. Drizzle the remaining sauce over the salad.