stir-fried kang kong with fermented beancurd

I had half a jar of fermented beancurd (豆腐乳) in my fridge. It had been there for quite a while because I kept forgetting it was there.

I wanted to cook kang kong with hae bee hiam yesterday, but I ran out of hae bee hiam. Bummer.

So I rummaged through the fridge for something I could use and I saw the fermented beancurd. πŸ™‚

I started by mashed the beancurd with a fork. I added water and mixed again. This was set aside.

In a heated wok, I sauteed garlic in some vegetable oil for about half a minute.

Once the garlic had turned slightly brown at the edges, I added the fermented beancurd.

Then I added the kang kong.

And fried until the leaves had wilted. I also added some chilli, but that is entirely optional.

Since the fermented beancurd was already salty, I did not add additional salt. I did, however, add some grounded white pepper..

What a difference some fermented beancurd can make to a dish!!


Stir-Fried Kang Kong with Fermented Beancurd
Serves 4
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  1. 500g kang kong (water spinach)
  2. 4 clove garlic, minced
  3. 4-5 bird's eye chilli, sliced (optional)
  4. 4 blocks fermented beancurd, mixed with 1/3 cup water
  5. 1/8 teaspoon grounded white pepper
  1. Mash fermented beancurd and mix with water. Stir to combine.
  2. Heat oil, saute minced garlic for about 30 seconds. Add fermented beancurd and water mixture.
  3. Add kang kong. Stir-fry until kang kong has wilted.
  4. Add chilli, if using, and grounded white pepper.
  5. Serve immediately.
Adapted from Smokywok
Adapted from Smokywok
The Domestic Goddess Wannabe

I am submitting this recipe for Little Thumbs Up hosted by Mich from Piece of Cake, Joyce from Kitchen Flavours and Doreen from my little favourite DIY.