Fish Tofu with Mushroom and Cabbage

Fish Tofu with Mushroom and Cabbage

Ingredients

  • 1-2 tablespoons of peanut oil
  • 1-2 green onions, chopped
  • 2-3 garlic cloves chopped
  • Half inch piece of ginger, peeled and thinly sliced
  • 2-3 dried red chili peppers (more or less depending upon spice tolerance)
  • 10 cubes of fish tofu (processed fish meat shaped into squares to look like tofu)
  • 2-3 tablespoons of  Chinese red cooking wine
  • 1 tablespoon of oyster sauce
  • 1 tablespoon of black bean chili paste
  • 1 cup of water
  • 1-2 cups sliced and blanched mushrooms
  • 2-3 handfuls of coarsely chopped cabbage (Napa, bok choy, Chinese cabbage, or regular green cabbage)
  • Black pepper

Cooking Instructions

  1. Heat peanut oil on high and stir fry green onion, garlic, ginger for a minute.
  2. Add dried red chili peppers, broken in half and stir fry.
  3. Add several cubes (10 or so) of fish tofu and stir fry for five minutes or so.
  4. Add 2-3 tablespoons of Chinese red cooking wine and stir fry.
  5. Add a tablespoon of oyster sauce and a table spoon of black bean chili paste and mix around.
  6. Add about one cup of water and bring to a boil.
  7. Add cut, blanched mushrooms, and return to boil.
  8. Reduce the heat and simmer about five minutes.
  9. Add chopped cabbage and increase the heat and stir fry about five minutes.
  10. Cook until the cabbage is cooked yet still a little crunchy.
  11. Plate and sprinkle with black pepper.