Wok-Charred Green Beans with Sausage and Silken Tofu Skin
A lightning-fast wok dish marrying snappy green beans, sweet Chinese sausage, and delicate tofu ribbons in a savory glaze.
Story
This home-style favorite showcases the textural interplay between crisp-tender vegetables and silky bean curd sheets. As the sausage renders in the hot wok, it creates a sweet-smoky depth that seasons the entire dish.
Ingredients
green beans
200g, tipped and tailed
dried tofu skin (bean curd sheets)
100g, cut into ribbons
Chinese sausage (lap cheong)
100g, sliced on the diagonal
dried wood ear mushrooms
10g, soaked until soft
garlic cloves
3, finely chopped
neutral oil
2 tbsp
light soy sauce
1 tbsp
sea salt and white pepper
to taste
Instructions
1
Prepare the components
Soak the wood ear mushrooms in warm water for 15 minutes until supple, then tear into bite-sized pieces. Trim the green beans and slice the tofu skin into thin ribbons. Cut the sausage on a sharp diagonal to create broad, thin slices that cook quickly and look attractive.
2
Blanch the beans
Bring a pot of salted water to a rolling boil. Drop in the green beans and cook for exactly 2 minutes until they turn vivid green and are just tender-crisp. Drain immediately and rinse under cold water to stop the cooking.
3
Sear the aromatics and sausage
Heat a wok or large skillet over high heat until smoking. Add the oil, then the chopped garlic, stirring for 10 seconds until fragrant. Toss in the sausage slices and stir-fry for 1-2 minutes until the edges caramelize and the fat begins to render, creating a flavorful base.
4
Combine and season
Add the blanched beans, tofu skin ribbons, and soaked mushrooms to the wok. Stir-fry vigorously for 2-3 minutes, tossing everything together so the tofu skin absorbs the savory sausage oils. Season with soy sauce, a pinch of salt, and white pepper. Continue cooking for another minute until everything is heated through and glazed. Serve immediately over steamed rice.
