Kang Kong with fermented beancurd

I thought the taste of combining kangkong and fermented beancurd is wierd, but actually it doesn't. It's good. Give it a try!

Ingredients:
Serves 4

1 kg of kangkong (cut to bite size)
2 squares of chilli fermented beancurd（腐乳）
1 clove garlic (chopped)
1 teaspoon sesame oil
3/4 teaspoon sugar
1 teaspoon sambal chilli (optional)
Oil for frying

Method:

1. Heat oil and fry garlic till fragrant.
2. Add fermented beancurd, smash it while frying. Add sesame oil and sugar.
3. Place kangkong into wok and fry on high heat.
4. Stir fry for about 2 mins and off heat. Leave in wok for a while before removing.

Ready!



Tippy: You may soak kangkong in salt water to remove unwelcomed residents hiding in the hollow stems, if any. For fermented beancurd, it's a small bottle that can be found in major supermarkets.