Asian Greens with Roasted Garlic

Deep roasted flavors of garlic mingle with fresh greens in this almost instant side dish. The technique of starting with a cool pan allows you to achieve a rich flavored browned garlic without the bitter edge you might get with high heat cooking. You can use vegetarian stir-fry sauce for a vegetarian version. Choose whatever Asian greens available, I like the tender leaves and stems of choy sum yet the hearty stems and thick leaves of Chinese broccoli or the soft white stems and verdant leaves of bok choy are also welcomed to this flavorful party!

Serves 4–6
 Preparation time: 5 mins
 Cooking time: 5 mins

4 teaspoons oil or rendered pork fat

2 tablespoons chopped garlic

1 lb (500 g) choy sum or bok choy, sliced into large bite-sized pieces

1 tablespoon oyster sauce or vegetarian stir-fry sauce

¹⁄8 teaspoon ground white pepper

1 Combine the oil and garlic in a large skillet, saucepan or wok at room temperature. Heat over low-medium heat and stir constantly while cooking the garlic until it is a golden brown.

2 Add the greens, increase the heat to high and cook, stirring constantly until the greens are wilted and just cooked. Stir in the oyster sauce and pepper.

3 Arrange in a bowl and serve hot or at room temperature.

Silky Steamed Tofu with Caramelized Garlic Sauce

A large silky cube of tofu is elevated to top culinary status with slivers of browned garlic and a kaffir lime leaf infused sauce. Steaming the tofu and greens is a simple way to reheat the tofu and cook the greens at the same time. Silken tofu usually comes in “aseptic packaging” that does not require refrigeration until opening, it is delicate so be cautious taking it out of the package. I suggest, trimming off one corner, then one narrow end—this releases the tofu and it can slide right out.

Serves 4–6
 Preparation time: 5 mins
 Cooking time: 15 mins

2 tablespoons oil (divided use)

1 cup (40 g) sliced fresh shiitake or oyster mushrooms, stems removed

About 1 lb (500 g) silken soft tofu (package size varies—use two if needed)

2 cups (100 g) spinach, watercress or other tender greens

2 tablespoons thinly sliced garlic

¼ cup (65 ml) vegetable or chicken stock

2 tablespoons soy sauce

1 tablespoon sugar

½ teaspoon dried red chili flakes or ground dried red finger-length chilies

½ cup (120 g) chopped green onions (scallions)

3 kaffir lime leaves or ½ teaspoon finely grated lime zest

¼ cup (20 g) Fried Shallots (page 37)

1 Heat a large skillet or wok over medium heat, add 1 tablespoon of the oil, stir-fry the mushrooms until wilted and beginning to brown on the edges. Remove and reserve.

2 Gently remove the tofu from the package. Make a bed of greens on a large plate with rimmed edges (so the delicious sauce is contained), then place the tofu on top of the greens in the center of the plate. Steam for 8–10 minutes or gently microwave about 4 minutes until the greens are wilted and tofu is warmed through.

3 Heat a large skillet or wok over medium heat, add the remaining oil, then stir in the garlic and fry over medium heat until the garlic is golden brown. Immediately add the stock to stop the cooking, stir in the mushrooms and soy sauce, sugar, chilies, green onions, and kaffir lime leaves. Bring to a boil, taste and adjust seasoning with soy sauce—sauce should be strong since tofu is not seasoned.

4 Re-warm then pour the sauce over the warmed tofu. Sprinkle with the Fried Shallots.