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.
Recipe is as follow:
- 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
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.