Cloud ear ‘salad’ with tofu and garlic chive

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A mum from my little boy’s school was over one Friday afternoon. She was born in the countryside in northern China and taught me a dish with cloud ear, egg and soy/oyster sauce. The dish was dark and mysterious, I was not too sure about it.  But I was inspired by the idea, and made this cloud ear salad with tofu for the Asian Food Stall at the school fete.

Cloud ear salad with tofu & garlic chive

Recipe is as follow:  

Ingredients

  • 30g dried cloud ear, soaked in warm water for 20 minutes, cut in half & remove the tough bits in the middle (if any)
  • 1 clove of garlic, minced
  • 1/2 onion, sliced
  • a little sliced ginger (say 3g)
  • 30g celery, sliced
  • 30g garlic chive, discard the end part, cut to approx 4cm
  • 30g firm tofu, julienne
  • 1tbs oyster sauce
  • 1 tbs fried shallot
  • 1 tsp sesame oil
  • salt and pepper to taste
  • cooking oil

Method

In a frying pan, heat up some cooking oil; add onion, ginger and garlic, stir fry briefly; add celery, then followed by tofu, stir fry for a minute; then add wood ear & the rest of the ingredients; stir fry for 5 minutes or until cooked.

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