Ingredients
250 g choy sum (or rapeseed stems), 100 g (about 3.5 oz) fresh tofu skin (bean curd sheets).
Seasonings
12 g each of shredded scallion and ginger, 3/5 teaspoon salt, 1/5 teaspoon MSG, 1 teaspoon each of soy sauce, Sichuan pepper oil, and sugar, 80 g (about 1/3 cup) fresh stock, and 2 tablespoons vegetable oil.
Steps
1. Peel the choy sum stems, cut into sections, blanch in boiling water, then remove and drain; cut the tofu skin into sections, soak briefly in boiling water, then remove and drain.
2. Place a wok over high heat and heat until hot, then pour in vegetable oil. When the oil reaches about 70% hot (when it starts to shimmer), add the shredded scallion and ginger, and stir-fry until fragrant.
3. Add the choy sum (or Chinese flowering cabbage), tofu skin, soy sauce, salt, fresh broth, and sugar, stirring everything together until well combined. Drizzle with Sichuan pepper oil, add a pinch of MSG (or to taste), then transfer to a serving plate and serve immediately.