-
Soak tofu sticks in cold
water for 2 hours.
-
Cut into 3 cm pieces.
-
Remove outer layer of
Chinese green.
-
Roll-cut into
chunks.
-
Soften Chinese mushrooms
in water, remove stems, then shred.
-
Heat 1 tablespoon oil in a
wok.
-
Stir-fry mushrooms until
fragrant.
-
Add tofu sticks and
stir-fry.
-
Sprinkle with wine.
-
Add 1 cup of water.
-
Add Chinese green and salt
to stir well.
-
Cover with a lid.
-
Braise over low heat for
10 minutes.
-
Uncover, thicken with
cornstarch mixed with 1 1/2 tablespoons water.
-
Sprinkle with sesame oil
to stir evenly for serving.
