This dish is very light and really quite easy.

What You Will Need
One pound of silken tofu
One beaten egg
Two slices of minced ginger
Half a cup of chopped onion
One teaspoon of rice wine
Some salt and white pepper
Two sliced scallions
Four reconstituted Chinese black mushrooms
Half a cup of pea greens
Quarter cup of broth
Half a teaspoon of sesame oil or oyster sauce
Half a teaspoon of cornstarch dissolved in one teaspoon of broth or hot water

What Now?
Mash the tofu and mix with a beaten egg, ginger, onion, saké, salt and pepper. Take some Chinese porcelain spoons and oil the inside of the bowls lightly. Shape the tofu into small balls and place them in the spoons. (Or you can just oil a shallow dish and place the balls in it, but they might not hold their shape as well). Steam for 15 minutes. While this is going on, heat the oil in a wok, stir-fry the pea greens, scallions and mushrooms. Now add the broth and oyster sauce or sesame oil. Blend. Thicken the sauce with the cornstarch mixture (stir continuously). Pour the cooked vegetables onto a serving tray and place the spoons of steamed tofu on top.

Do you want to go back to Vegetarian Chinese Food?

Log in or register to write something here or to contact authors.