Spinach, Mushrooms and Tofu in Clear Broth
Preparation time: 10 mins
Cooking time: 10 mins
1 tablespoon oil
2 cloves garlic, minced
2 slices fresh ginger
2 cups (300 g) fresh spinach, washed and trimmed
31/4 cups (800 ml) vegetable stock or water
1 cake soft tofu (about 10 oz/300 g), cubed
1 cup (100 g) fresh button or black Chinese mushrooms
2 teaspoons sesame oil
Salt and freshly-ground black pepper, to taste
1. Heat the oil in a wok until smoking, add the garlic and ginger, and stir-fry for 30 seconds. Add the spinach and stir-fry for about 2 minutes until wilted.
2. Add the vegetable stock, tofu and mushrooms, and cover the wok. Bring to a full boil, reduce the heat to low, and cook for 2 to 3 minutes.
3. Remove from the heat, stir in the sesame oil, salt and pepper to taste, and serve.