I take a trip down to Chinatown to get black fungus and came back with silken tofu, cabbage and minced pork. A few of my friends said to me why don’t you like cooking Chinese food I told them where I am hardly had much of Asian ingredients and when they do it’s triple the price. I love eating Western food more and maybe Italian food once a while if minced beef is on sale.

 Google: “Silken tofu is made in a similar process to block tofu, except that the soy milk is coagulated without curdling the milk. It’s also left unpressed, so every cake retains all of its moisture while cooling. Silken tofu is high in Omega-3 and Omega-6 fatty acids, vitamins C, A, E, and calcium. However, silken tofu has a lower ratio of calcium than firm tofu. Tofu’s weak hormonal effects, some doctors suggest that people with estrogen-sensitive breast tumours limit their soy intake. Thyroid issues: Some professionals also advise people with poor thyroid function to avoid tofu due to its goitrogen content.”

“Silken tofu does not necessarily have to be cooked, as it is already cooked during the tofu-making process. However, it can be eaten as it is, cooked or heated up in a variety of ways depending on the recipe. Silken tofu is often used straight out of the packet add sauces such as dips and dressings. It can also be boiled, fried, steamed and baked.”

“Pork Mince is usually made from pork shoulder, also known as pork butt or Boston butt, and occasionally includes trimmed ends of the loin. When sold at the supermarket pre-ground and packaged, ground pork is not often labelled with fat and lean percentages (the way ground beef is). It usually contains about 15 percent fat.”

“Napa cabbage is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas and Australia. In much of the world, it is referred to as “Chinese cabbage. Chinese cabbage is full of vitamins! From vitamin C to K to A, and even B6, this leafy green also contains beta-carotene, folate and calcium.”

“Black fungus (Auricularia polytricha) is an edible wild mushroom sometimes known as tree ear or cloud ear fungus, given its dark, ear-like shape. Known for its jelly-like consistency and distinct chewiness, black fungus is a popular culinary ingredient across a range of Asian dishes. It has likewise been used in traditional Chinese medicine for hundreds of years. Black fungus is notably low in fat, high in fiber, and loaded with many essential vitamins and minerals.”

Well, here’s my Chinese cooking dish that is simple, quick and delicious. I trust my friends will see that I am cooking Chinese dish from time to time. Let’s cook!!!

Ingredients

500 g silken tofu
300 g minced pork
6 napa cabbage leaves, cut to bite size
1/4 handful thinly sliced black fungus, soaked in hot water
1 Tbs minced garlic
oil
salt
pepper
water or vegetables stock, for sauce

Minced pork marinade

2 Tsp cornflour
1 1/2 Tsp light soy sauce
1 Tbs oyster sauce
1 Tsp ginger powder
2 Tsp sesame oil
1 Tsp chicken stock powder
4 Tbs water

Method

In a large bowl mix the marinade for minced pork until well combined. Add minced pork, tossing it in the marinade and make sure meat are covered. Let stand at room temperature for about 10-15 minutes.

Carefully remove silken tofu out of the package and drain. Transfer the tofu to a plate line with paper towel, pat dry with paper towel and set aside 15 minutes to let some of the excess water come out of the tofu.

Once minced pork stand time up, heat deep pan on medium high heat and add 1 Tbs oil. When the oil is hot, add garlic and fry until fragrant. Then add the marinated pork and let brown briefly about 3 minutes. Next add cabbage and black fungus cook about 4 minutes. Add salt and pepper, toss to mix well until minced pork, cabbage, and black fungus are cooked and soft. Now add in marinade sauce, fungus water: strain over a sieve, vegetables stock and check seasoning. Let simmer for about 2-4 minutes.

Transfer silken tofu to a deep plate, microwave for 1 minute as I don’t like eating too raw. (You don’t have to microwave). Remove from microwave and spoon minced pork and vegetables over the silken tofu. Pour the sauce over, this might cook the silken tofu a bit and gives it a bit of flavouring. Serve immediately with rice and a glass of white sweet wine. Enjoy!!!

https://helenscchin.com/2023/08/08/tofu-minced-pork-cabbage-black-fungus/

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