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 and garlic chive

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.

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