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Kangkung, water spinach, water convolvulus

Stir Fried Kangkong with Fermented Bean Curd Cubes (腐乳炒通菜)

Posted on April 25, 2013December 28, 2022 by PatriCa BB 雪冰

Kangkung, water spinach, water convolvulus
“Kangkong, in a ‘Hong Kong’ way”

While Sambal Belacan Kangkong is a popular vegetable dish in Singapore and Malaysia, this Kangkong with fermented bean curd is pretty common in Hong Kong.

As you know, I am a die hard fan of Hong Kong (and its food!), I will not miss eating and cooking some of these signature Hong Kong household dishes by my own.

If you like Kangkong, but already bored with Sambal Belacan or plain garlic stir fry, try this now. Simple, fuss-free.

Ingredients
300g of Kangkong vegetables (a.k.a water spinach or water convolvulus), trimmed roots, washed and cut
3 cubes of fermented bean curd
3 cloves of garlic, minced

Small pinch of salt and sugar
1 tablespoon of oil

Optional
2 bird eye chilies, julienned

Method
1) Heat oil in wok over medium-high heat. Add garlic (and chili, if opt for), and stir fry till fragrant.

2) Add fermented bean curd. Lightly mash in the wok. Add Kangkong, stir fry to combine and cook till soften.

3) Sprinkle salt and sugar. Stir fry for another 1 min before heat off. Dish up and serve.

A serving of my Kangkong dish counts less than 150kcal.

Tips: For vegetarian cooking, omit garlic. The off-the-shelves fermented bean curd is mostly suitable for vegetarian

Tags: Stir-friedVegetablesVegetarian
Category: Low-FatMain DishesVegetables & Fruits

6 thoughts on “Stir Fried Kangkong with Fermented Bean Curd Cubes (腐乳炒通菜)”

  1. Elmer says:
    May 30, 2013 at 1:54 am

    Fantastic web site. Lots of helpful info here.
    I’m sending it to a few buddies ans additionally sharing in delicious. And of course, thank you for your sweat!

    Reply
    1. PatriCa BB says:
      May 31, 2013 at 8:59 pm

      Hi Elmer,

      Thank you for liking my site.

      Do join me in my FaceBook, and join my Tefal contest to vote me as your favorite Master Chef! Or, click below:

      http://blog.omy.sg/tefal-chef-challenge/vote-and-win/

      Reply
  2. tdcommunity.guptatechnologies.com says:
    August 7, 2013 at 7:24 am

    Hi there I am so delighted I found your website,
    I really found you by mistake, while I was searching
    on Aol for something else, Anyhow I am here now and would just like to say many thanks
    for a incredible post and a all round entertaining blog (I also love
    the theme/design), I don’t have time to browse it all at the minute but I
    have saved it and also added your RSS feeds, so when
    I have time I will be back to read a lot more, Please do keep up the superb work.

    Reply
    1. PatriCa BB says:
      August 8, 2013 at 8:57 pm

      Thanks!!!!

      Reply
  3. Jessie Lai says:
    September 16, 2013 at 2:02 pm

    Hi PatriCa,
    Is there any brand of Fermented beancurd that you could recommend for frying kangkong?
    Thanks.
    Rgds.

    Reply
    1. PatriCa BB says:
      September 17, 2013 at 11:45 pm

      Any brand at supermarkets. Usually I will buy the one with chili oil. :)

      Reply

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