Hakka Lei Cha (Thunder Tea Rice)

Ingredients

• 2 tbsp loose green tea leaves
• 2 cups fresh basil leaves
• 1 cup fresh mint leaves
• 1/2 cup roasted peanuts
• 2 tbsp white sesame seeds, toasted
• 3 cups (720ml) hot water, divided
• 3 cups cooked short-grain rice
• 2 tbsp oil
• 2 cloves garlic, minced
• 1 cup long beans, finely diced
• 1 cup cabbage, finely diced
• 4 oz (115g) firm tofu, diced
• Salt to taste

Before you cook

• Finely dice the long beans, cabbage, and tofu.
• Mince the garlic.
• Rinse the basil and mint and pat them dry.

Steps

1. Pour 1 cup of hot water over the green tea leaves and steep for 3 minutes, then strain and keep the tea liquid.
2. Put the basil, mint, peanuts, and sesame seeds in a mortar or food processor.
3. Pound or blend them with the strained tea liquid into a coarse, fragrant green paste.
4. Thin the paste with the remaining 2 cups of hot water to make the tea soup, and season lightly with salt.
5. Heat the oil in a wok over medium-high heat.
6. Add the garlic and cook for 30 seconds.
7. Add the long beans and cabbage and stir-fry for 4 minutes until just tender.
8. Add the tofu and stir-fry for 2 minutes, then season with salt and remove from the heat.
9. Spoon the rice into deep bowls.
10. Top each bowl with a portion of the stir-fried vegetables and tofu.
11. Ladle the hot tea soup over the rice and vegetables at the table just before eating.