This Hong Kong staple is the ultimate one-pot comfort food. Once you learn the technique, you can swap out the sweet-savory Chinese sausage and chicken, earthy shiitake mushrooms, and tender bok choy called for here for any number of other ingredients.
You’ll find a version of this quicker-than-quick soy-braised tofu on many Korean tables as a banchan, or small plate. But with rice and a side of greens, it’s dinner exactly when you need it: right now.
Whether you’re looking for a way to use up leftover stuffing or you just want to see the look on your family’s faces when you disrupt the typical Thanksgiving menu, this riff on the holiday staple has all the flavors you are expecting, plus much, much more.