- 2 pounds Ong Choy
- 2 tablespoons Peanut Oil
- 3 tablespoons Chile Fermented Bean Curd
- 2 tablespoons Rice Wine (or dry sherry)
- 3 tablespoons Water
Wash ong choy, drain and pat dry. Cut off bottom 2 inches of stem. Cut remaining of ong choy into 4-inch segments. Heat wok or large saute pan until hot; add oil. Put in fermented bean curd and crush with spatula, breaking into small pieces. Put in ong choy and stir-fry 2 minutes. Pour in rice wine and water and cook 3 minutes. Place on serving platter; serve at once.
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