Yesterday it was the 15th day of Luna New Year (元宵节, YuanXiao), which is known as the day of lantern festival. There was no lanterns for us. After all, it was too hot to even go outside in the scorching weather in Sydney.
So I made a few simple dishes to enjoy with a few of our friends, who came over to cool down in our pool. One of the dishes I made was a ‘liangban’ salad with chewy tofu knots (百页结), tasty enokitake mushrooms (金菇), crunchy wood ears fungus (木耳), green shallot and coriander.
Recipe is as follows:
- 2 handful of tofu knots, soaked in hot water for 2 hours, drained
- 1 handful of wood ear fungus, soaked in hot water for 20 minutes, drained and thinly sliced
- 1/2 of a enoki mushroom, remove approx 1 inch of the stalk so the needles can be separated and washed
- 1/2 cup coriander, roughly sliced
- 1 tbsp green shallot (aka. scallion / green onion), thinly sliced
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 2 tbsp sesame oil
- 1 tbsp sesame seeds
- a pinch of white pepper
- 2 tbsp mirin
Bring a frying pan to medium heat, add 1 tbsp sesame oil and wood ear fungus, stir fry briefly for 1-2 minutes; add oyster sauce, white pepper and miran, stir fry briefly; add tofu knots, remaining sesame oil, white pepper, stir fry briefly; turn off heat, add enoki needles, toss briefly.
Transfer hot ingredients to a large bowl, add dark soy sauce and sesame seeds, toss; add green shallot, toss; season with salt if required; set aside to cool.
Chill in fridge for 2 hours; toss in coriander just before serving.