serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Express Lane
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 180 g marinated extra-firm bean curd (see Note)
- 2 tbsp vegetable oil
- 2 tbsp pickled Chinese cabbage (see Note)
- 2 cups frozen edamame
- 2 garlic cloves, roughly chopped
- 2 bird's eye chillies, sliced
- 2 spring onions, sliced
- 1 tsp soy sauce
- 2 tsp Shaoxing wine
- salt and sugar, to season
- 1 tsp cornflour mixed with ¼ cup cold water
Instructions
- Cut the bean curd into cubes around the same size as the edamame.
- Heat a wok over medium heat and add the vegetable oil. Add the bean curd and toss for about a minute. Add the pickled Chinese cabbage and edamame and toss to combine. Add the garlic, chillies, spring onion, sauces and toss to combine.
- Add a little water if needed to keep the mixture moist. Drizzle in a little cornflour mixture to thicken the sauce, then serve.
Note
• This is available in the refrigerated section of Asian grocers. We used Ma Ling brand that comes in a can.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Express Lane
