Ingredients
- 650 g (1 lb 7 oz) baby bok choy (pak choy)
- 450 g (1 lb/1 bunch) choy sum
- 450 g (1 lb) snake (yard-long) beans, trimmed
- 60 ml (2 fl oz/1/4 cup) vegetable oil
- 1 onion, thinly sliced
- 60 g (2 1/4 oz/ 1/3 cup) soft brown sugar
- 1/2 teaspoon ground chilli
- 2 tablespoons grated fresh ginger
- 250 ml (9 fl oz/1 cup) teriyaki sauce
- 1 tablespoon sesame oil
- 600 g (1 lb 5 oz) silken firm tofu, drained
- steamed rice, to serve
Method
1. Cut the baby bok choy and choy sum widthways into thirds. Cut the snake beans into long lengths.
2. Heat a wok until very hot. Add 1 tablespoon of the oil and swirl to coat the side. Stir-fry the onion over medium-high heat for 3-5 minutes, or until crisp. Remove using a slotted spoon and drain on paper towels.
3. Heat another tablespoon of the oil in the wok. Add the greens and stir-fry in batches for 2-3 minutes, or until just cooked, adding the remaining oil as needed. Remove and keep warm.
4. Drain any liquid from the wok. Mix together the sugar, chilli, ginger and teriyaki sauce, then add to the wok and bring to the boil. Simmer for 1 minute.
5. Add the sesame oil and tofu and simmer for 2 minutes, turning once, the tofu will break up. Divide the greens among serving plates, then top with the tofu mixture and fried onion. Serve with steamed rice.
