Rubing Chao Qingcai

Rubing is Yunnan's extraordinary fresh cow's milk cheese — a firm, unsalted paneer-like block that the Bai and Yi ethnic minority peoples of Dali have made for over a thousand years. Unlike most Chinese cuisines, which traditionally use little or no dairy, Yunnan's highland dairy culture sets it apart. Rubing is pan-fried until golden and chewy outside, creamy within, then tossed with seasonal greens and aromatics. It is one of the defining pleasures of Yunnan cooking.

Serves: 4

Ingredients

• 300g (10.5 oz) rubing (Yunnan fresh cheese) or firm paneer
• 300g (10.5 oz) Chinese broccoli (gai lan) or spinach, cut into 5cm pieces
• 2 medium tomatoes, cut into wedges
• 3 garlic cloves, sliced
• 2 fresh green chillies, thinly sliced
• 2 tbsp (30ml) vegetable oil
• 1 tsp salt
• ½ tsp sugar
• 1 tbsp light soy sauce
• Small handful of fresh mint leaves

Instructions

1. Cut the rubing into 1cm (0.5 inch) slabs. Pat dry with paper towels.
2. Heat 1 tbsp oil in a wok or large frying pan over high heat. Fry the rubing slabs in a single layer for 2-3 minutes per side until deep golden brown. Remove and set aside.
3. Add remaining oil to the wok. Stir-fry garlic and chilli over high heat for 30 seconds.
4. Add tomatoes and stir-fry 1 minute until they begin to break down and release juice.
5. Add the greens and toss constantly for 2-3 minutes until wilted and bright green.
6. Return the fried rubing to the wok. Season with salt, sugar, and soy sauce. Toss together for 1 minute.
7. Off heat, scatter over fresh mint. Serve immediately with steamed rice.

Cook's Notes: Indian paneer is the most accessible substitute for rubing — both are fresh acid-set cheeses. The key technique is getting the cheese very hot and dry before adding to the wok; moisture will cause steaming instead of frying. Rubing can also be found vacuum-packed at Chinese supermarkets labelled simply "yunnan cheese".