Name: Wat Wah Tat
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Vegetable oil - 3 tablespoons; Green onions, thinly sliced - 2; Garlic, minced - 2 cloves; Garlic scape, chopped - 1; Extra-firm tofu, cubed - ½ pound; Fermented black beans - ¼ cup; Mushroom oyster sauce - ¼ cup; Water - 1 cup; Rice vinegar - 1 tablespoon; Tamari sauce - 1 tablespoon; Ground ginger - ¼ teaspoon; Dried shiitake mushrooms - 2 cups; Fresh spinach, chopped - ½ pound

Ingredients for - Wat Wah Tat

1. Vegetable oil 3 tablespoons

2. Green onions, thinly sliced 2

3. Garlic, minced 2 cloves

4. Garlic scape, chopped 1

5. Extra-firm tofu, cubed ½ pound

6. Fermented black beans ¼ cup

7. Mushroom oyster sauce ¼ cup

8. Water 1 cup

9. Rice vinegar 1 tablespoon

10. Tamari sauce 1 tablespoon

11. Ground ginger ¼ teaspoon

12. Dried shiitake mushrooms 2 cups

13. Fresh spinach, chopped ½ pound

How to cook deliciously - Wat Wah Tat

1 . Stage

Heat the vegetable oil in a wok or large skillet over medium-high heat. Stir in the green onions, garlic, and garlic scape; cook and stir until the vegetables have softened, about 30 seconds. Stir in the toru, black beans, mushroom oyster sauce, and half of the water. Cover, and bring to a boil. Cook 3 minutes.

2 . Stage

Stir in the remaining water, rice vinegar, tamari sauce, and ginger. Add the mushrooms (the mushrooms will reconstitute in the sauce while cooking) and top with spinach. Recover, and turn the heat to low. Simmer until the spinach has wilted and the mushrooms are tender, about 10 minutes.