Every time we go to a Chinese Restaurant, I always look for their Clay Pot offerings. There’s something about Tofu and Mushroom that I find so irresistible, yum!
I had the urge to cook a variation at home but I still haven’t acquired a clay pot yet, so what I did was made a stir fry version but still have that Clay Pot ingredients elements to it. Whenever I go to Yuen’s in Sunnybank, I always go to their cooking equipment section and stare at all those different clay pots…..still making up my mind which is the best to get, I haven’t got a clue!
So here’s my version of a stir fried…..Combination Clay Pot dish, still delicious and it satisfied my home hunger craving. Next time I tweak this dish, it will definitely be finished off on a Chinese Clay Pot.
CUSINERA’S COMBINATION CLAY POT WANNABE….
inspired by “Deep Fried Bean Curd in Earthen Pot”, Yan-Kit’s Classic Chinese Cookbook
2 tbspn of cooking oil
2 cloves of garlic
1 thumb size ginger
1 medium onion
3x pak choy
1/2 Chinese cabbage
1 medium carrot
300g fried tofu
8 dried Chinese mushrooms
250g Marinara Mix (prawns, fish & calamari)
250g pork belly, sliced
pinch of salt
Sauce: 2 tspn potato flour, 150ml mushroom water, 2 tspn thick soy sauce, 60ml oyster sauce, pinch of ground pepper ~ place everything in one container and mix well.
*used U.S Measuring Cups & Spoons
~ Soak your mushrooms at least half a day with hot water. Before you use the soaked mushrooms, squeeze out the excess water and save 150ml mushroom water.
~ Peel all your root vegetables (garlic, ginger, onion & carrots). Crush your garlic cloves with the flat of your knife blade and slice your ginger into 3 slices. Cut your onion into chunky cubes and roughly chop your carrot into thick circles, if it’s to big…cut the circles into two. Slice your fried tofu into two bites sizes and the drained Chinese mushrooms, cut into two.
~ Trim your Chinese Cabbage and cut into chunky strips, with your pak choy… just get rid of the older leaves and trim out the base. Rinse both in cold water and then drain excess water.
~ Discard pork skin and slice your pork belly into your preferred thickness.
~ In a large pan, heat your cooking oil on high. Sauté your garlic, onion and ginger, cook until fragrant and onions are translucent. Add in your pork slices and sprinkle with salt, stir occasionally and cook for about 2-4 minutes on medium- high heat. Toss in your mushrooms and let it further cook for another minute.
~ Place your carrots first and then pour in your marinara mix and tofu, stir fry for 1-2 minutes or till your seafood are cooked through. Pour in your sauce mixture (stir with a spoon before pouring), bring the sauce into simmering stage.
~ Add in your vegetables and cook till all of them are wilted. Turn off your heat quickly and transfer the dish on to a large serving bowl. Best served freshly cooked.
BEST WITH: Freshly cooked steamed rice or like me…eat it on its own=)
- You can use tender pork and slice it thinly to shorten the cooking process.
- If you can’t find fried tofu in the grocery….buy some firm tofu (dry it off with kitchen paper towels) and cut them into “two bite” size pieces, dust with cornflour and deep fry in hot oil till the outsides turns into a medium golden colour. Place the cooked pieces on a bowl lined with kitchen paper towels.