Preparation time: 20 minutes
Servings: 4
INGREDIENTS
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250g kangkong
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6 garlic cloves
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3 ginger slices
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1 red chili pepper
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3½ chunks of fu yu (fermented tofu)
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1 tsp sugar
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Oil
PREPARATION
Chop the garlic finely, and cut the red chili pepper and ginger into fine slices. Mash the tofu with a spoon.
Wash the kangkong and drain in a colander. Then cut the kangkong into three parts. Heat oil in a pan. First add the stalks, and stir-fry for about 1 minute. Then add the leaves, and stir-fry for 1 minute. Scoop up the kangkong, and put it aside.
Heat some oil in the pan again. Add the garlic, and stir-fry until aromatic. Then add the ginger and red chili pepper, and stir-fry for 1 minute. Add the fu yu, and stir well.
Put the vegetables back into the pan, and stir well. Add the sugar, and stir again. Stir-fry for about 2 minutes.