98 calories per serving (1/2 of recipe); 8.2 g protein; 4.9 g fat; 5.5 g carbohydrate; 3.2 g net carbs; 233 mg sodium (with 50% reduced-sodium soy sauce; 309-327 mg with regular soy sauce); 0 mg cholesterol; 2.3 g fiber
50 g tomyo (da dou miao) sugar pea shoots
50 g enoki mushrooms
1 small clove garlic
1 small knob ginger
100 cc chicken stock
1/2 tbsp Shaoxing wine
1 tsp oyster sauce
1 tsp soy sauce
1/2 tsp oil
Thinly slice garlic and ginger.
Slice yakidofu into 4 pieces crosswise.
Cut tomyo into 4-5 cm.
Cut off root ends of enoki, and cut in half.
In a small pot, heat oil, and saute garlic and ginger on low heat until fragrant.
Add yakidofu, place otoshibuta drop cover directly on top, and simmer on low heat for 10 minutes.
Remove otoshibuta, move yakidofu to make space, raise heat to medium low, and add enoki.
When enoki start to soften, add tomyo, cover, and cook for 1 minute.
Taste, and add soy sauce as necessary.
- If sugar pea shoots are not available, snow pea shoots (xiao dou miao; skinnier stems and smaller leaves) work fine, too. Sugar pea shoots result in a more tender taste and texture.
- If Shaoxing wine is not available, sake works well, although Shaoxing wine adds a deeper, aromatic flavor to the dish.
- If yakidofu is not available, firm tofu should work fine.
- Otoshibuta is a cover that is directly placed on top of ingredients when they are cooked with a small amount of liquid. Above, I used parchment paper cut to fit in the pot.
- Depending on the actual amount of ingredients and how long they are cooked, this dish could be salty. Therefore, first add only 1/2 of the specified amount of soy sauce, and adjust the flavor at the very end immediately before serving. If you plan to make this dish ahead of time and heat it up later, use more chicken stock (120-150 cc) or reduce oyster sauce and soy sauce, and adjust the flavor before serving.
- Sodium intake would be slightly lower than the figure above, as some broth (10-20%) would not be consumed.
- Sugar pea shoots have a lot of Vitamin K, and those who take warfarin, an anticoagulant, should avoid eating a large amount on consecutive days, or so I surmise from data that shows the Vitamin K content of snow pea shoots is 320 µg raw/100 g, which is higher than that of spinach (270 µg raw, 320 µg boiled).