Bean Curd with Ginger

Fresh ginger takes center stage in this fast, fragrant Chinese stir-fry.

Tofu cubes hit a screaming hot wok with a generous tablespoon of finely chopped ginger, loads of garlic, and a heap of scallions.

Tree ear mushrooms add a distinctive chewy, slightly crunchy texture you won’t find in everyday cooking, while green peas bring a pop of sweetness and color.

The finishing move is a quick toss with sugar and red wine vinegar that creates a subtle sweet-sour glaze, followed by a drizzle of sesame oil that perfumes the whole dish.

Kitchen Tips

• Soak the tree ears (also called wood ear or black fungus) in warm water for about 20 minutes until they’re soft and pliable, then chop them coarsely.
• Use peanut oil for its high smoke point. The wok needs to be very hot for this recipe, and peanut oil won’t break down like olive oil would.
• Have everything chopped and measured before you turn on the heat. This whole dish cooks in just a few minutes and there’s no time to prep mid-stir.

Variations

• Swap tree ears for sliced shiitake or oyster mushrooms if you can’t find them.
• Add a splash of soy sauce or a spoonful of black bean paste for a saltier, more savory version.
• Stir in a handful of baby spinach or bok choy at the very end for extra greens.