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.

Spinach and Mushroom

Vegetables never go wrong with soy sauce or oyster sauce. Here are some recommended ways to enhance them.

Ingredients:

1 handful of Spinach

1 clove garlic (chopped)

3 tablespoon of oyster sauce

1 can of straw mushrooms (cut half)

1 tablespoon of Gou Zi

1/2 tablespoon of chicken stock

1 tablespoon of cornstarch slurry (1 teaspoon of cornflour with water)

1/2 bowl of water

Method:

1. Wash spinach and cut into bit size.

2. Heat oil on high and fry garlic till fragrant.

3. Throw in spinach, mushrooms, Gou Zi and water. Fry for about 3 mins.

4. Add oyster sauce and chicken stock, continue frying for a minute.

5. Stir in cornstarch slurry, mix well and off fire.

Ready!