Ingredients

  • Serves 3 - 4 people
  • Vegetables:

    300 g chye sim, chopped into little pieces

  • 300 g mustard greens, chopped into little pieces

  • 300 g long beans, cut into ½ inches

  • 3 cloves garlic, finely minced (divided)

  • 4 tbsp cooking oil (divided)

  • Seasonings For Vegetables:

    Sugar to taste

  • Salt to taste

  • Toppings:

    50 g dried shrimps soaked until soft & drained off (omit for vegetarian)

  • 100 g chopped preserved radish (chai po), wash with water to get rid some of the saltiness

  • 200 g extra firm tofu (tau kwa), cut into small cubes

  • 100 g roasted peanuts

  • Tea Soup:

    50 g basil leaves or 25g dried basil leaves

  • 10 g mugwort leaves (ai cao ye) omit if unable to find

  • 20 g mint leaves

  • 50 g coriander leaves

  • 80 g roasted peanuts

  • 1 tbsp green tea leaves

  • ½ tsp salt or more to taste

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Recipe Courtesy of
Joshua Fernandez

Thunder Tea Rice

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Thunder Tea Rice was once a special dish commonly prepared among the Hakka Chinese. Its name comes from the spice blend that goes into making the dish that includes green tea, mint, mugwort, coriander & basil. Plated with the rice is an assortment of vegetables, tofu, shrimp and peanuts. Finally, this beautiful dish is topped off with the signature tea soup.
  • Hard
  • 20 min
  • 40 min
  • 15 min
  • 5 steps
  • 15 Ingredients
  • Hard
  • 5 steps
  • 15 Ingredients
  • 20 min
  • 40 min
  • 15 min

Directions

  1. Prepare the Radish & Tofu

    • Soak the preserved radish in water to get rid of extra saltiness. Discard water & press out any excess water from the radish.

    • Place tofu on a cutting board lined with absorbent paper towel. Cover with another paper towel on top of the tofu & then place a heavy object on top & let it sit for 15 minutes. Remove the heavy object & you will notice how much liquid is soaked by the paper towel. Repeat this one more time for another 15 minutes. Then cut the tofu into ½  inch cubes.

    Prepare the Radish & Tofu


  2. Pan-fry the Tofu

    • Put about 1 tsp of oil in a non-stick skillet. Pan fry the tofu pieces until they are golden brown on all sides. Set aside.


  3. Cook the Vegetables

    • Heat about 1 tbsp of oil in a wok. Add chye sim & 1/3 of the garlic and stir fry until soft but not mushy. Season with salt to your taste. Remove from the wok. 

    • In the same wok, add 1 tbsp of oil. Add long beans & stir fry until the beans are soft. Season with seasonings to your taste. Remove from the wok. 

    • Last but not least, add another 1 tbsp of oil. Add mustard greens & stir fry until they are soft. Season with salt to taste. Set aside.

     Cook the Vegetables


  4. Cook the Toppings

    • In the same wok, add another 1 tsp of oil. Add garlic and stir fry for 30 seconds. Add dried shrimp & cook until fragrant, for about 1 minute. Set aside. 

    • Add 1 tbsp of oil. Add chai po & season with a bit of sugar. Stir fry for about 5 minutes & then remove from the wok.



  5. Prepare the Soup

    • Place all the ingredients for tea soup in a food processor & process into a paste. Add a bit of water while grinding to smoothen the paste. Place this paste in a large bowl.

    • For each serving, scoop out about 2-3 tbsp of the tea paste and pour about 3-4 tbsp of hot boiling water and then stir and let it sit for 15 minutes.

    Drop mugwort leaves (ai cao ye) if desired or unable to source for.

    Prepare the Soup


Plate and Serve!

  • Portion rice in a deep platter or bowl. Arrange all the veggies and toppings. Just before serving pour the soup over the rice and serve immediately.

Plate and Serve!
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    Ingredients
    • Serves 3 - 4 people
    • Vegetables:

      300 g chye sim, chopped into little pieces

    • 300 g mustard greens, chopped into little pieces

    • 300 g long beans, cut into ½ inches

    • 3 cloves garlic, finely minced (divided)

    • 4 tbsp cooking oil (divided)

    • Seasonings For Vegetables:

      Sugar to taste

    • Salt to taste

    • Toppings:

      50 g dried shrimps soaked until soft & drained off (omit for vegetarian)

    • 100 g chopped preserved radish (chai po), wash with water to get rid some of the saltiness

    • 200 g extra firm tofu (tau kwa), cut into small cubes

    • 100 g roasted peanuts

    • Tea Soup:

      50 g basil leaves or 25g dried basil leaves

    • 10 g mugwort leaves (ai cao ye) omit if unable to find

    • 20 g mint leaves

    • 50 g coriander leaves

    • 80 g roasted peanuts

    • 1 tbsp green tea leaves

    • ½ tsp salt or more to taste

    Nutrition
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