Japanese Tang Oh, Shiitake & Ginger Stir Fry
Aeroveg Japanese Tang Oh flash-fried with shiitake and ginger — a fragrant, wok-kissed side-turned-main in just 15 minutes.
If you've only met tang oh floating in steamboat, this is the dish that shows what it can really do. Aeroveg Japanese Tang Oh has a distinctive chrysanthemum fragrance that blooms the second it hits a hot wok, and here it stays just barely wilted — tender stems, aromatic leaves — against meaty shiitake and a hit of fresh ginger. Fifteen minutes, one wok, done.
Method
- Mix the sauce. Stir the sauce ingredients together in a small bowl and keep it within arm's reach — this dish moves fast once the wok is hot.
- Brown the shiitake. Heat 1 tbsp oil in a wok over high heat. Add the shiitake in a single layer and cook for 2–3 minutes, tossing once, until golden at the edges. Push to one side.
- Bloom the aromatics. Add the remaining oil, then the ginger and garlic. Stir for 30 seconds until fragrant but not browned.
- Add the stems first. Toss in the thicker stem ends of the Aeroveg Japanese Tang Oh and stir-fry for 30 seconds — they need a small head start.
- Wilt the leaves. Add the leafy tops and the sauce, and toss for 60–90 seconds until the leaves have just collapsed but still hold their shape.
- Serve immediately. Tip onto a plate with steamed rice — tang oh waits for no one.
Aeroveg tip: Japanese Tang Oh overcooks in a blink — the moment the leaves turn glossy and slump, it's done. Pull the wok off the heat a beat early; the residual heat will carry it the rest of the way without losing that signature fragrance.