Kai-lan with Shiitakes and Tofu
1 bunch kai-lan, sliced into 1-inch pieces
1 tbsp olive oil
1/4 c oyster sauce
1 tbsp sesame oil
1 clove garlic, minced
1 tbsp mirin
1 tsp chili garlic paste
1 tsp soy sauce
1/4 tsp sugar
3 tbsp water
1 c shiitake mushrooms, thinly sliced
1 c firm tofu, diced
Heat oil in a large pan over medium high heat. Combine oyster sauce, sesame oil, mirin, chili garlic paste, soy sauce, sugar and water in a bowl; set aside. Saute garlic until fragrant, then add kai lan. Saute for 3 minutes, then add mushrooms and about 8 tablespoons of the sauce mixture. Reduce heat to medium and cook for 3-5 minutes, stirring frequently. Add tofu and cook for another 3-5 minutes. Taste and add more sauce if necessary. Serve immediately over rice.
March ingredients used: garlic, asian greens
This dish makes me happy. Partly because it's comforting and the flavors remind me of some dishes my mom used to make and partly because I love the variety of textures in one bowl. I ate mine over some brown rice so I had the crunch of the kai lan, the softness of the tofu, the squishiness of the mushrooms and a slight bite from the rice. Mmmm...delish.