Stir-fried kang kong and wombok with tofu and chilli

Ingredients

• 100 ml (3½ fl oz) shaoxing rice wine
• 80 ml (2½ fl oz/⅓ cup) light soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• ½ tsp ground white pepper
• 100 ml (3½ fl oz) grapeseed oil
• 100 g (3½ oz) fresh ginger, peeled and julienned
• 4 garlic cloves, finely sliced
• 350 g (12½ oz) firm tofu, cut into 2 cm (1¾ in) cubes
• ½ inner yellow wombok (Chinese cabbage) heart, sliced on an angle
• 400 g (14 oz) kang kong (water spinach)
• 2 tsp sriracha or sweet Thai sauce
• 2 handfuls Thai basil and/or coriander (cilantro) leaves

Instructions

1. Combine the rice wine, soy sauce, sesame oil, sugar and pepper in a small bowl, stirring to dissolve the sugar. Set aside.
2. Heat a wok over a high heat until very hot. Add the grapeseed oil and heat until shimmering. Add the ginger and garlic and fry briefly until just golden, then quickly add the tofu and stir-fry until it takes on a little colour, about 2 minutes. Add the wombok and kang kong and stir-fry until wilted, about 2 minutes.
3. Stir in the rice wine mixture and cook until dry. Add the sriracha, tossing through to coat, then serve with the herbs sprinkled on top.

This is an edited extract from Cook: Green by Karen Martini (Hardie Grant Books). Photography: © Armelle Habib