Nutritive Information
Calories: 98 kcalIngredients
- 1 lb kangkung / water spinach / ong choy / convolvulus, cut into 3-inch lengths (450g)
- 3 to 4 fermented soybean curds
- 2 tsp garlic chili sauce
- 2 cloves garlic (minced)
- 2 tbsp vegetable oil
Instructions
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Be sure to rinse water spinach well as it can be gritty. Allow vegetables to drain in colander for at least an hour or use a salad spinner to get rid of excessive water.
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In a large pan or wok, heat oil. Add minced garlic and sauté for 1 minute. Add fermented bean curds, mashing with your spatula for another minute. Add garlic chili sauce and stir to combine.
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Quickly add drained water spinach and stir fry on high heat for 2 to 3 minutes until vegetables are wilted.
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Remove and serve immediately.