Name: Drunken corn and ginger stir-fry with silken tofu
Yield: 4
Ingredients: 2 tbsp vegetable oil; 15 gm ginger (about 3 cm), finely grated; 2 garlic cloves, thinly sliced; 2 corn cobs, kernels removed in big chunks; 125 gm baby corn, halved lengthways; 100 gm black fungus, coarsely chopped; 80 ml Shaoxing wine; 1-2 tbsp light soy sauce (or to taste); 2 tbsp chicken stock; ½ ` tsp cornflour mixed with 1 tbsp cold water; 2 spring onions, thinly sliced; 600 gm silken tofu, at room temperature, cut into 4cm cubes; Steamed rice, to serve

Why order in when you can whip up a stir-fry in half the time? Fresh corn brings the sweetness here, and a good slug of Shaoxing wine adds wonderful depth of flavour and gives the dish its name.

Ingredients

2 tbsp vegetable oil

15 gm ginger (about 3 cm), finely grated

2 garlic cloves, thinly sliced

2 corn cobs, kernels removed in big chunks

125 gm baby corn, halved lengthways

100 gm black fungus, coarsely chopped

80 ml Shaoxing wine

1-2 tbsp light soy sauce (or to taste)

2 tbsp chicken stock

½ ` tsp cornflour mixed with 1 tbsp cold water

2 spring onions, thinly sliced

600 gm silken tofu, at room temperature, cut into 4cm cubes

Steamed rice, to serve

Method

Heat oil in a wok over high heat until very hot. Add ginger and garlic and stir occasionally until fragrant (10-20 seconds). Add all corn and stir-fry until bright yellow and starting to become tender (2-3 minutes). Add fungus, Shaoxing, soy sauce, stock and cornflour mixture, bring to the boil, and cook, tossing occasionally, until corn is tender (2-4 minutes). Add spring onion and toss to combine. Season to taste with soy sauce and white pepper.

Carefully stir through tofu without breaking it up, and serve with rice.

Recipe / styling by Lisa Featherby

Styling by Jerrie-Joy Redman-Lloyd Stylist

Ingredients

Method

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