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1 bunch of hollow stemmed vegetable (sometimes called Chinese water spinach or Ong-Choy) Make sure the bunch is very fresh, with no wilted leaves.
4–5 cubes of fermented tofu (see pic below):
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5 tbs olive oil
3 cloves of garlic
salt
white pepper
a small sprinkle of Hondashi:
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Mash and cut garlic into chunks. Heat the olive oil in a wok, and throw in the garlic until the oil is very very hot, but make sure to not burn the garlic. Throw in the stems. Stir and coat the stems in the oil. Cook for 3 minutes until the stems turn a bright green color. Add 2 cubes of the fermented tofu and stir until veggies are coated in deliciousness.
Throw in the leaves and stir fry for 2 minutes. Add remaining fermented tofu. Stir until everything is fully coated. Just before you take it out of the wok, add salt, white pepper, and hondashi. Stir to fully flavor.
SO DELICIOUS!!
2 comments:
omg i LOVE this dish. You are making me so hungry!!!
Yay! Make it!!
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